The weather has been intermittently frigid here. Just a couple days ago, the climate went from being pleasantly warm to murky and rainy. The sun just decided to emerge from hiding behind the black clouds just seconds ago. I personally don’t mind the rain but my body doesn’t react to major temperature shifts too well. It almost seems like to me that Mother Nature can’t decide whether she wants to welcome Spring prematurely or not. Even though I hypocritically don’t always believe in doing things by the book, I sometimes wish that Mother Nature would follow the calendar. We are not due for Spring till another week so why bring in the heat early?
For those of you who have been griping about the non-stop snow storms and below zero temperatures, my biggest complaint about Winter this year is that it was short lived. I am not looking forward to 6+ months of intense humidity. I like the natural highlights that the Summer sun gives my hair but that’s just about it. I may have complained about the bitter cold weather in the past but I enjoy the heartwarming meals, soft clothing, hot baths, and lots of snuggles that came with it. I am not ready to escort Old Man Winter just yet so I have a white winter soup recipe for you to enjoy just one last time (this isn’t the last soup recipe for the year. I promise more will follow).
This winter soup got it’s name and color from the vegetables I used. The onions, garlic, apples, fennel, kohlrabi, parsnips, turnips and leeks make this a fantastically nourishing winter soup. All these vegetables are an excellent choice if we need an energy boost. They are fabulous sources of vitamin B. Among its many health benefits, vitamin B also helps to create hormones which keep us in good form and sleeping well. Onions and leeks are fabulous for those trying to control their cravings for sugar. They are also superb for those of us who need to monitor our cholesterol level and blood pressure. So savor the nourishing winter veggies as much as you possibly can.
Some people balk over turnips mainly because of the rancid odor it gives off while cooking. I used to. It’s an acquired taste in which I eventually became accustomed to. If you still have an aversion to turnips, you need not fret so. I guarantee that you won’t detect the turnipy flavors in this white winter vegetable soup. If you are still not convinced, you can used an additional kohlrabi bulb. There are many varieties of flavors in this winter soup, that it all merges together into a happy combination of flavors where it’s hard to discern the ingredients in the soup.
Leeks are also a wonderful addition to this white winter soup. They add a subtle onion flavor to the mix without overpowering the soup. But make sure you clean the leeks really well before chopping them up. They tend to be very dirty and you need to rinse them well before cooking with them.
For this recipe, you will need:
- 1 onion diced
- 2 leeks chopped
- 3 cloves of garlic minced
- 1 apple peeled, cored, and chopped
- 1 kohlrabi peeled and chopped
- 1 turnip peeled and chopped
- 1 fennel bulb chopped
- 2 parsnips peeled and chopped
- 4 1/2 cups of vegetable or chicken stock
- 1/2 cup of low fat milk of your choice
- Salt and pepper for taste
- 1 tablespoon of snipped fresh chives (optional)
Place all the vegetables in a stock pot. Saute over medium high heat for 5-10 minutes. Add stock and milk. Cook for 35-40 minutes or until vegetables are soft. Puree vegetables till smooth. Season with salt and pepper. Garnish with fresh chives if you like and serve.
Yields 6 servings