Tuesday, February 1, 2011

Pink Vegetable Soup

 All little girls like pink, right? So all little girls will happily eat their vegetables when they are pink, right? I don't know if that is true, but my daughter did love this soup. And I was happy to get beets in her.

3 cups stock, additional filtered water to cover
3 large turnips
2 beets
1 bulb garlic
5-7 ribs celery
1 small butternut squash
3 small carrots
parsley - fresh or dried
2 onions

additional veggies as desired
salt to taste
1-2 tsp dried mustard

Chop all your veggies, dump everything in pot, and bring to a simmer. Simmer for about 20 minutes, or longer, until everything is soft.

I used turkey stock, which added a rich flavor, but you could use almost any stock. The sweeter veggies balance out the more bitter ones, and the beets make the whole soup pink!
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