Vegetarian Blog for the Lazy

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, pressed
• 2 large carrots, chopped
• 2 small celery stalks, chopped
• 1 medium turnip, chopped
• 2 cups green beans, cut in 1-inch pieces
• 1/4 head cabbage, chopped
• 2 small russet potatoes, peeled and chopped
• 1/2 teaspoon dried thyme or even better a few sprigs of fresh thyme
• Salt and pepper to taste
• 2 cans diced tomatoes, undrained
• 6 cups vegetable broth ( I like the Better Than Bouillon vegetable base)
• Fresh Parmesan cheese to taste

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook until nearly translucent, then add the garlic. Don’t let the garlic brown and saute another couple of minutes.

Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember you’re not cooking them, just sauteing them for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.

Now add the tomatoes and broth and cook on low until flavors mature together and potatoes soften. Serve with a fresh grating of Parmesan cheese and a crusty bread.

Serves 6 as entree, 1o as side course

• 6 large red new potatoes, skin semi on
• 2 large turnips, peeled
• 1/2 cup half and half (or whole milk)
• 8 tablespoons butter, melted (1 stick)
• Salt and pepper to taste
• 1/2 cup low fat sour cream (or to taste, I used much less)

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.

Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice).

Add hot cream, butter and sour cream. Season with salt and pepper to taste.

Whip again until blended.

Adjust thickness by adding more cream, if desired.

serves 6 – 8 people

Adapted from a Paula Deen recipe, Food Network