Sheryl Julian

Recipe: Winter vegetable soup (Dishing)

This pot of winter vegetables goes onto the stove weekly and changes with the day. For instance, after this soup was made—and the clear broth looked almost pristine—it received a post-Thanksgiving injection of chopped Brussels sprouts, rutabagas, roasted red onions, and turkey. Other days, it might be simmered with cooked cauliflower florets, stir-fried bok choy, potatoes, green beans, even the leftover salad (you’d be surprised how delicious it tastes in soup.)