Fall and Winter Vegetable Soup

Ingredients

• 8 tbsp butter (one stick) cut into pieces
• 1 large onion chopped (2 cups)
• 3 large cloves garlic, chopped
• 6 medium carrots chopped (3 cups)
• 4 medium parsnips chopped (1 cup)
• ½ bunch celery chopped (3 cups)
• 2 white potatoes diced (3 cups)
• 2 sweet potatoes peeled and diced (3 cups)
• 1 medium cauliflower cored and chopped (5 cups)
• 1 cup chopped parsley
• 3 ½ quarts water
• Salt to taste
• ½ tsp each: dried sage, thyme, fennel seeds
• 1 bay leaf
• 10 oz frozen green peas

Instructions

Melt the butter in a large pot over low heat.

Add the onions, garlic, carrots, parsnips, celery, white and sweet potatoes, cauliflower, parsley.

Cover and cook over low heat for 20 min stirring frequently.

Add the water, salt, sage, thyme, fennel seeds, bay leaf.

Cover and bring to a boil, then reduce heat to medium. 

Simmer uncovered for 1 ¼ hours, stirring frequently. 

Add the peas. Cook 15 min, stirring frequently.