Hot soup for cold days

When it gets cold in Maine, a warm soup is the ideal way to shake the chill from your bones and chase the damp out of the air. These lovely farmers' market carrots, parsnips and leeks make excellent additions to any vegetable soup.

I used them in a lentil rice soup for a party at my sister's house. These portions demand a crowd, so be sure to dial back the measurements if you have fewer mouths to feed. If you want an easy garnish, just reserve a handful of the parsley, celery tops and leek tops, chop coarsely and sprinkle in each bowl.


Market Root Soup


1 onion, diced
1 bunch celery, diced
5 carrots, diced

18 cups water
4 cups lentils
2 cups rice

1 head garlic, chopped
1 bunch fresh parsley, chopped
4-6 tomatoes, diced
2 potatoes, diced
3 leeks, sliced in coins
2 jalapenos, sliced
1 parsnip, diced

1 cup vegetable stock
6 oz. tomato paste
1/2 cup extra virgin olive oil
salt and pepper, to taste

Add a quarter cup of oil to a large stock pan over medium high heat and add onions. Saute for 8-10 minutes, until the onions begin to caramelize. Then add diced celery and saute for 3-5 minutes, then add carrots and cook another 3-5 minutes.

Add water, followed by lentils and rice. Then add garlic, parsley, tomatoes, potatoes, leeks, jalapeno and parsnips. Add vegetable stock, tomato paste and rest of olive oil. Cook at least one hour before serving. Season with salt and pepper.