A simple heart warming soup. Perfect on a blustery winter day.
INGREDIENTS:
1 large turnip, peeled, diced (approximately 1 cup)
1 medium sized beet, peeled, diced
2 packages of diced butternut squash (approximately 4 to 5 cups)
1 large Yukon gold potato or 2 medium sized, peeled, diced
3 carrots, peeled, diced
1 large onion, diced
1/4 cup fresh parsley
2 whole garlic cloves
2 tablespoons of extra virgin olive oil
1/2 cup of dry red lentils, rinsed and drained
1/4 teaspoon cayenne
1/8 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 bay leaves
salt to taste
6 cups vegetable stock (approximately). I add enough stock until vegetables in pot are just covered
freshly grated Parmiggiano-Reggiano cheese to serve
METHOD:
Heat olive oil in a large pot. Saute diced onion for 8 minutes. Add turnip, beet, squash, carrot, potato, garlic, red lentils, parsley, cayenne, nutmeg, turmeric, black pepper, bay leaves, salt and vegetable stock. Bring to a boil and then lower heat to a simmer. Cook soup for 30 minutes.
Remove bay leaves and puree soup with an immersion blender. Season with more salt and pepper if needed.
Serve with freshly grated Parmiggiano-Reggiano cheese.
TIPS:
1. You can substitute Parmiggiano-Reggiano with freshly grated Gouda cheese.
2. Always remove bay leaves before pureeing.
