Root Vegetable Soup

Photography by Angie Norwood Browne

Root Vegetable Soup

Serves 6-8

4 tablespoons extra-virgin olive oil, divided

1 large onion, chopped

3 carrots, peeled, cut into 2-inch pieces and cut lengthwise

2 Yukon Gold potatoes, peeled and quartered

2 parsnips, peeled and cut into large chunks

2 large Jerusalem artichokes, scrubbed and cut into large chunks

1 medium turnip, peeled and cut into large chunks

6 cups vegetable broth

Salt and freshly ground black pepper

Large pinch of cayenne or Aleppo pepper

4 large garlic cloves, thinly sliced

Large handful of mint leaves

Crème fraiche

1. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the carrots, potatoes, parsnips, Jerusalem artichokes and turnip and cover with the broth (if there is not enough to cover, add some water.) Bring to a boil, reduce to a simmer and cook until the vegetables are very soft. Remove from the heat and puree with an immersion blender or in a food processor. Season with salt, pepper and cayenne or Aleppo pepper.

2. In a large skillet, heat the remaining olive oil over medium heat. Add the sliced garlic and cook until golden. Remove with a slotted spoon to toweling and add the mint to the skillet. Cook

Styling and Recipe by Jean Galton

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

4 comments

  1. Michael Stearns

    Yumm. Sun chokes! Thanks Angie.

  2. The pictures on your blog make me hungry! I nominated you for The Liebster Award. More info: http://littleredjenn.wordpress.com/

  3. Such beautiful photos, and soup!!! I will miss root veggies as we get into spring more, but then, we get more fun things to play with in the kitchen!!!

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