Winter Garden Soup
Recipe from my mother, Janice Rand Tucker.
Ingredients: 1 tablespoon olive oil 2 large garlic cloves, minced 1 large white onion, quartered and sliced 1 large leek, halved and sliced, and soaked to remove sand 2 cups carrots, peeled, quartered and diced 2 cups celery, thinly sliced 1-1/2 cups yam/sweet potato or butternut squash, cubed 2 cups zucchini 2 cups corn kernels 2 cups cabbage, coarsely chopped 1/2 teaspoon thyme 1/4 teaspoon sage 1/2 teaspoon oregano 8 cups vegetable stock Ground rock salt or sea salt and pepper 1 tablespoon lemon juice
Heat oil in soup pot. Add garlic, onion, and leek; cook over medium heat until brown and caramelized.
Add carrots, celery, yam/squash, zucchini, corn, and cabbage, stirring briefly after each addition.
Add herbs and stock. Bring to boil, then cover and simmer 25 minutes.
Add salt and pepper to taste and lemon juice.