Today's recipe combines carrots, parsnips, potatoes, brussel sprouts, canned tomatoes, canned white beans and a vegetable broth base to make a comforting winter vegetable soup.
5 cups of vegetable broth
1 1/2 cup diced parsnips
1 1/2 cup diced carrots
1 1/2 cup quartered brussel sprouts
2 small onions
2 garlic cloves
1 15-ounce can of diced tomato
1 15-ounce can of white beans
There is a bit of knife work involved with this recipe. Dice the parsnips and carrots to create 1/2-inch cubes and quarter the brussel sprouts
The cooking starts by sauteing the diced onions in a large soup pot in a little olive oil to soften. Meanwhile, cut the potato as well.
Once the onions have softened up, add the minced garlic cloves and all the other vegetables and cook them along for 4-5 minutes.
Add a little more olive oil if needed, and after stirring it and cooking it all along for about 5 minutes, add the can of diced tomato and can of white beans. Then add enough vegetable broth to cover everything by about 1 inch of liquid.
Gently simmer until the vegetables are just cooked through but not too soft. Season it to taste and then serve.