This is not just for days when you are cooped up; it’s just a good, healthy easy-to-make soup!
We do this in the winter and pair it with German-style potato pancakes.
You can use any of the following veggies or all of them depending on your own tastes. All ingredients are available at the Yelm Food Co-op. This is what we do:
Organic Kale 1 bunch, washed and chopped
Organic Carrots 2-3 medium size, peeled and chopped
Organic Leek 1 large stalk, cleaned and chopped
Organic Celeriac I medium sized root, peeled and chopped
Organic Potatoes 2 medium sized (omit if pairing with potato pancakes)
Organic Parsnip 1 medium ( this adds extra sweetness to the soup)
Organic Garlic 2 medium cloves, crushed
Bouillon powder 2 Tsp, heaping
Better than Bouillon
Chicken 1 Tbsp.
Organic Turmeric ½ Tsp
Ground Pepper to taste
Bring 5 cups of water to a boil while you are preparing the veggies. (This may vary depending on the quantity of veggies and the thickness you prefer.)
If you prefer a thin soup with the veggies floating in it, cut the veggies in fine slices or small chunks. If you use an immersion blender like we do, just chunk everything up into pieces for now.
When water is boiling, add bouillon and veggies and spices. Keep the water at a boil for the 1st 15 minutes and then reduce to a simmer for 30 minutes. Check for doneness.
At this point you can use the immersion blender to make a thick soup mixture. Then let it cook at a simmer for another 15-20 minutes.
Taste and adjust seasonings; add a splash of cream or sourcream. Serve hot with bread or with potato pancakes as in the following recipe.
German-style Potato Pancakes
I call them “German-style” because I learned this recipe from my beloved wife who is German J
Portion for 2 people
Organic potatoes 1 ½ Lbs.
Organic onion 1 medium sized
Organic Flour 1-2 Tbsp.
Sea Salt 1-2 Tsp. (to taste)
Organic Eggs 1 large
Using a food processor, remove the large chopping blade and insert the shredding blade disc. (Test this – the potatoes should come out in short shredded strips, not in a “mush” form.)
Process the potatoes and the onions, put into a large mixing bowl. Crack the egg into the bowl, add the flour and salt and mix well.
Heat your favorite cooking oil (we use palm oil shortening) in a skillet or 2 over medium heat. Put several forks full of the potato mixture in depending on the skillet size. Don’t crowd them or they’ll be hard to turn over. Fry until brown and turn over.
Heat a serving tray or oven proof plate at 300F for about 5 minutes and then turn off the ovens – this is to keep the pancakes warm as you continue to prepare the rest of them.
When finished, serve with apple sauce.
Guest post by: Tom Dewell