The theme of this month’s Go Ahead Honey, It’s Gluten Free (hosted here) is seasonal soup. There is nothing growing fresh in this area, so it’s a great time to use root vegetables such as potatoes and carrots.
I opted to make a pureed soup partly because it’s fun to use my relatively new hand blender, and partly because my husband doesn’t like chunks of sweet potatoes, but blended up, he doesn’t mind. Pureeing also gives soup a creamy texture without adding any milk, cream, or substitutes.
I made this soup for dinner and needed a protein to go with it. What I had in my refrigerator that needed to be used was ground turkey. I decided to cook it separately and add it to the soup when it was done. It worked well, but I think sausage would be better.
One our favorite soups is a potato and sausage chowder. This soup is somewhat similar, and I was pretty confident my family would like it. They did, although they agreed that sausage would be better.
Winter Vegetable Soup
- 1 large onion, chopped
- 1 Tb. oil or butter
- 3 cloves garlic, minced
- 6 c. chicken broth (make sure it is gluten free)
- 4 medium carrots, sliced 1/4 inch (1 1/4 c.)
- 2 stalks celery, sliced 1/4 inch (3/4 c.)
- 3 sweet potatoes, cut in 1/2 inch chunks (3 1/2 c.)
- 2 potatoes, cut in 3/4 – 1 inch chunks (2 1/2 c.)
- 1 tsp. dried whole rosemary
- 1/2 tsp. dried whole thyme
- 1 bay leaf
- salt & pepper to taste
- 1 – 1 1/2 lbs. sausage, ground turkey or ground chicken, cooked (optional)
In a large pot, heat the oil and cook the onion until tender. Add the minced cloves and cook for another minute.
Add the chicken broth to the pot and heat to boiling. Add the remaining ingredients. Return to a boil, reduce heat and simmer about 20 minutes or until the vegetables are tender.
If adding meat, cook and drain.
Remove the bay leaf from the soup and puree with a hand blender or carefully transfer in batches to a stand blender. Stir in the meat if using. Add salt and pepper to taste.