Winter Warmer Vegetables

Article Written By: Sue Both
GardenShop’s GardenGuru

It is that time of year – when the polar bears emerge from their caves and we humans are running for warm jerseys and jackets…

 

Now is the time you want to make a hearty pot of soup with your favourite Winter vegetables. 
Here are a few ideas for what to plant now in your Winter garden to make your winter soup something special.

Scroll down for recipe.

 

Nature made sure that all our soup vegetables grow well in winter:

Cabbage and Kale – Great for that famous Portuguese Caldo Verde soup.

Carrots – Gives great colour in your soup

Turnips – Not only nourishing but it also adds a nice peppery flavour to any soup

Broad Beans – For Bean Soup just like you grandmother made it

Peas – Nothing like a good Dutch Pea soup

Onions – that French onion soup is also a great cure for the weekend hangover

Cellery – A great addition to any soup and very healthy

 

There is nothing better than using fresh vegetables form your garden for all your winter soups.

Get those greens into the soil now!

 

Especially for you!

Vegetarian Chicken Soup

 

Ingredients

  • 9 cups water
  • 1 leek, cleaned well and roughly chopped
  • 5 cloves garlic, smashed
  • 1 parsnip, peeled and roughly chopped
  • 2 large celery stalks (with leaves), roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 2 bay leaves
  • 1 large onion, roughly chopped
  • 2 Tablespoons olive oil
  • A handful of flat-leaf parsley, roughly chopped
  • 1 stalk lemongrass, split into four small pieces
  • 2 Tablespoons coarse kosher salt (or to taste)

Directions:
In a large stockpot, heat oil and sauté onions for about 5 minutes over medium heat. Add carrots, celery, parsnip, garlic, and leeks and sauté for another 3 minutes, until fragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer for about one hour uncovered.

After one hour, add lemongrass, parsley, and salt, and simmer for another thirty minutes. Let soup cool a bit, then strain into a large bowl using a cheesecloth or mesh strainer. If desired, add some of the vegetables back (discard the rest). Serve hot as is or with matzah balls, noodles, kreplach, etc.

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