Stock pot: winter warmer soup

A mix of winter vegetables adds up to a great, fresh winter warmer soup.

You’ll need:

• 1 liter chicken stock + 1 more liter water
• 1 parsnip
• 1 onion
• 1 turnip
• 2 carrots
• 3 celery stalks
• bunch of parsley
• 1/4 of a cabbage
• salt & pepper

1. Rough chop all of the vegetables, keeping the carrots round and  julienning the rest.

2. Bring chicken stock and water to a boil in a large pot.

3.  In the meantime, in a separate pan, saute the onions with a little olive oil, until just starting to turn translucent and lightly golden. Add in the carrots for a minute or two and take off heat.

4. Add the onion, carrots, turnip, parsnip and celery to the stock pot as soon as the stock comes to a boil. Reduce heat and simmer for 15-20 minutes on medium heat.

5. Add the cabbage and abundant salt and pepper, to taste. Cook for 5 more minutes then take off heat and cover. Add chopped parsley.

6. Best eaten later on the same day or even on the next day – the fresh flavors develop more over time. I would also recommend serving this with a dollop of sour cream. Very Eastern European but works well for a reason!