Carrot Fresh Herb Soup
Serves 6 to 8
1 rutabaga, peeled and chopped into 1” pieces
1 turnip, peeled and chopped into 1” pieces
2 to 2 1/2 quarts water, vegetable, or chicken broth
2 cups finely shredded green cabbage
1 1/2 cup finely chopped fresh herbs such as thyme, parsley, sorrel, lovage, tarragon, or chives
salt and freshly ground black pepper to taste
In a heavy bottomed soup pot, simmer carrots, rutabaga, and turnips in water or broth until soft.
Remove from the heat and allow the soup to cool down before processing.
Puree soup with an immersion blender or very carefully in a countertop blender.
Return soup to pot and adjust consistency with more liquid if necessary-the soup should be on the thin side.
Bring soup to gentle simmer, add cabbage and cook until tender. Remove from heat, stir in fresh herbs and taste for salt and pepper.
Optional garnish: more chopped herbs and a spoonful of plain yogurt.