Description
Colonial Vegetable Pottage is a hearty, comforting vegetable stew made with a variety of root and leafy vegetables, aromatic herbs, and rolled oats, simmered slowly to create a thick, nourishing soup perfect for chilly days.
Ingredients
Scale
Vegetables
- 1 cup carrots, peeled and diced
- 1 cup onion, diced
- 1 cup root vegetable (parsnip or turnip), peeled and diced
- 1 cup leek, cleaned and roughly chopped
- 1 cup cabbage, roughly chopped
- 1 cup mushrooms (any variety), roughly chopped
Herbs and Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- 1 bay leaf
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Liquids and Others
- 8 cups vegetable or chicken stock
- 1 cup rolled oats
- 1 tablespoon vinegar (such as apple cider vinegar)
Instructions
- Cook Root Vegetables: In a large pot or Dutch oven, combine carrots, onion, root vegetables (parsnip or turnip), and ¼ cup of the stock. Cook over medium heat for 10 minutes, or until the vegetables begin to soften.
- Add Remaining Vegetables and Herbs: Add leeks, cabbage, mushrooms, thyme, rosemary, and sage to the pot. Cook for 5 minutes, stirring occasionally to evenly combine the flavors and soften the vegetables.
- Simmer with Stock: Pour in the remaining stock and add the bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer partially covered for 30 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Oats: Stir in the rolled oats and continue to simmer uncovered for 20 minutes, or until the oats are tender and the soup has thickened to a hearty consistency.
- Season and Serve: Remove the bay leaf. Stir in the vinegar to brighten the flavors, then season with kosher salt and freshly cracked black pepper to taste. Serve hot for a comforting meal.
Notes
- You can substitute the root vegetables with any preferred seasonal veggies like rutabaga or sweet potatoes.
- Use vegetable stock for a vegetarian version, or chicken stock for a richer, non-vegetarian flavor.
- The rolled oats act as a natural thickener and add a creamy texture without needing cream or flour.
- Add fresh herbs like parsley or chives before serving for added freshness.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
