Serves 4
This recipe first appeared in the Stearns Farm Newsletter. It uses leek, celery, turnip, sweet potato, and carrot. Other roots such as rutabaga, celeriac, or white potatoes can be substituted, though the intensity of sweet potato and carrot work nicely with the touch of lemon juice. Serve with slices of whole-grain bread.
| 2 | tablespoons olive oil |
| 1 | leek (white and light green parts only), coarsely chopped |
| 1 | stalk celery, coarsely chopped |
| 3 | cloves garlic, chopped |
| Salt, to taste | |
| 1 | turnip, cut into 1/2-inch dice |
| 1 | large sweet potato, cut into 1/2-inch dice |
| 1 | carrot, cut into 1/2-inch dice |
| 2 | quarts vegetable stock |
| Juice of 1/2 lemon | |
| 1 | tablespoon paprika |
1. In a soup pot over medium-high heat, heat the olive oil on medium-high heat. Add the leek, celery, garlic, and salt, Cook, stirring often, for 5 minutes or until softened.
2. Add the turnip, sweet potato, and carrot. Cook, stirring often, for 5 minutes.
3. Add the vegetable stock and bring to a boil over high heat. Lower the heat and simmer, stirring occasionally, for 1 hour or until all the vegetables are tender.
4. Add the lemon juice and paprika. Stir well and taste for seasoning. Add more salt, if you like.
Adapted from Kathy Huckins 
