RECIPES

Welcome to the kitchen! This is the place where I will share recipes of my own making, or share nice ones i've found.

Spring Vegetable Soup, or "Six hour soup"

I made this reipe for St. Patrick's Day dinner. I wanted something a bit different than the usual Corned Beef and Cabbage. I decided to make a soup with a ton of fresh veggies. The reason this took six hours is because of the amount of time it took me just to prep since I only have one arm that I can use at the moment. But boy is it worth it! It was probably the best soup I ever made. It's vegan friendly and very healthy, but it's so luscious it certaily doesn't feel like diet food! Make this on a cold night when hosting a lot of company. This recipe makes a LOT of soup, so feel free to halve or even quarter the recipe.

You will need the following:

• Sunflower oil, unfiltered preferred
• 3 Leeks
• 1 Head Garlic
• 4 large carrots
• 4 sticks celery
• 4 reutabagas or Turnips
• 1 Head Cabbage
• ~1 lb. Pearled Barley
• 2 Cartons vegetable broth
• Water
• Dry Parsley
• Dry Thyme
• Black pepper, ground
• Salt
• Maggi Seasoning

Chop and prepare your leeks, including the green ends, rinsing out any soil. Then chop/prepare your rutabagas celery and carrots into moderate pieces, no need to peel the carrots. Slice your cabbage into strips. Dice your garlic.

Once you have your vegetables prepped, fire your stove and start to cook garlic, leeks, celery, and carrots in a suitable amount of sunflower oil over medium heat until the garlic is very aromatic and the leeks are beginning to turn translucent, at which point you may add the rest of the ingredients, adding your seasonings to taste and adding as much water as will be at the same level as your ingredients.

Bring to a boil and the return to a simmer for a long while, at least 2 hours to get good flavor, but the longer the better. Serve when still warm.