Roots and Squash to soup

Monday, February 01, 2010

By this time of year, I think that we are all starting to get a little tired of winter vegetables. I’m already dreaming of fresh tomatoes and basil. But there are plenty of ways to spice up the vegetables that are in season. Just chop them up, cook them down in some broth, and puree them - or not. Add beans or grains and have a hearty meal. . Add a fried onion and some garlic, and I like to add a kick - fresh ginger, curry, or hot peppers.

Combinations
sweet potatoes and butternut squash
potatoes and parsnips or celeriac
carrots and ginger
kale and potato
vegetable stew
potato leek and onion
spinach, greens, and potato
turnip, carrot and cream
mushroom, shallot