The beauty of a hearty winter soup is that you can add whatever vegetables you have, carrots, onions, potatoes, parsnips, kohlrabi, frozen green beans and peas, broccoli, whatever you have on hand. What you can’t do without, though, is a good broth, whether it’s homemade chicken broth or vegetable broth.

You can have a stock making night when you have cooked a chicken, and take the carcass, a large onion, whole or quartered, a large carrot peeled and halved or quartered, a celery stick or two splits per night. half; keep the leaves on the stem as well for added flavor, a bay leaf, 12 black peppercorns, and a teaspoon or two of dried mixed herbs. Cover all ingredients with water, bring to a boil and skim off any foam that rises to the top, then reduce heat to a simmer and partially cover pan. Cook the broth for about an hour and a half, allow it to cool, and then freeze it for future use. You don’t have to stand on it while it cooks, put it down, relax and just remember to turn it off at the right time.

Making a vegetable broth is even easier, since you can use vegetable peels and even onion skins that will darken the color of the liquid. You’ll need carrots and an onion or two and celery and any other vegetables you have in the kitchen, although the ones I’ve named will make a good stock on their own. You only need about an hour of cooking time, and again, all you have to do is turn it off after an hour.

With this hearty vegetable soup, you can add oats or pearl barley to thicken it up and give it an interesting texture, and you can puree the finished soup for a creamier texture. Red lentils can also be added, which will give the soup protein.

Hearty Winter Vegetable Soup

Ingredients

2 pounds mixed root vegetables such as parsnips, carrots, turnips, salsify

3 or 4 potatoes, peeled and cubed

2 leeks, well washed and sliced

1 large onion roughly chopped

3 garlic cloves finely chopped (optional)

4 sprigs of fresh thyme or 2 teaspoons dried

6 sage leaves or 1 teaspoon dried sage

1 handful of fresh parsley, chopped or 1 tablespoon dried

1 bay leaf

salt and freshly ground black pepper to taste

2 liters of chicken broth

olive oil for frying

method

Fry the onion and garlic for a few minutes in the hot oil. Remove from heat and transfer to the saucepan in which you will cook the soup.

Put all the other ingredients in the saucepan, stir to mix and bring the liquid to a boil.

Lower the heat to bring the soup to a simmer, partially cover the pot with a lid, and cook for 20 minutes to a half hour until the vegetables are tender.

Serve very hot.

Enjoy!