- 3 large leeks, white to light green area only, cleaned and sliced 1/4 inch thick
- 2 garlic cloves, minced (or 2-3 tsp dried garlic)
- 6 large carrots, diced
- Entire celery stalk, diced
- 1 large turnip, peeled and diced
- 1 rutabaga, cubed
- 4 cups potatoes, cubed
- 1/2 onion
- 1/2 cabbage, torn into 1-2" pieces
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- 2 tablespoons of olive oil
- 3 tsp salt
- ground black pepper, maybe 1 tsp
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- simmer aggressively for 45 min in enough water to cover the ingredients
- mash at the end until the potatoes break up
- serve with bread and butter.
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If you put the leftovers in a large mason jar and add just enough water to completely cover the contents, you create an anaerobic environment, which allows it to last in a fridge for at least 2 weeks. Soup anytime you want it without canning.