Simple Winter Soup Basics
The joy of this recipe is its flexibility. Any winter vegetable – from parsnips to collards, can be substituted or added. As long as you cut your root vegetables in roughly the same size so they cook evenly, you can use the vegetables that you like best. Add shredded chicken, or diced ham as a protein. Add a grain like barley or farro. This is a soup base that can go in many directions.
1/2 cup sliced green onions
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
v1/4 teaspoon dried thyme
1 cup broccoli florets
1/4 teaspoon salt, optional
1/8 teaspoon pepper
In a large saucepan, sauté onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, add salt and pepper to taste; simmer, uncovered, for 5-7 minutes or until vegetables are tender.
Pro tip! If you add pasta to your soups, it is best to add only what you need for that serving so the pasta does not overcook when reheated.