Select Page

Justin & I made our way to Providence today for the Farmer’s Market to check out what they have on hand; we scored some locally-roasted coffee and a christmas tree (more on that later). We found a stand with pre-bagged root vegetables to make into stew or soup, so we picked one up to try.

I suppose it’s good to note that I generally won’t post something if I don’t like it, you know, trying to stay within the whole positive thinking deal. So it’s probably not necessary to say, but:

WOW, FREAKING WOW this soup was really, really GOOD.


Dinner setup: Big leafy salad, home made creamy vinegarette, smaller bowl of soup, pomegranate juice, and freshly baked wheat/rye bread.

Winter Soup Recipe

  • 1c parsnip
  • 1c turnip
  • 2c carrot
  • 2 small onions
  • 4 new potatoes
  • 1 vegetable bullion cube
  • water to cover, often

As usual, chop vegetables, cover with water and boil until vegetables are tender enough to eat, then eat. You wont’ be sorry!

But the nutrition is the best part. I ran the ingredients through NutritionData.com. 98 beautiful calories for just under a cup of hearty loveliness. Jesus, you can’t even eat a granola bar for less. Go raid your neighbor’s garden!