·        1 tablespoon olive oil

·        Pinch crushed red pepper

·        4 leeks (white part only), chopped* (can sub one large chopped onion)

·        2 stalks celery, small dice

·        2 carrots, peeled, and sliced thinly

·        1 parsnip, peeled, sliced thinly and chopped

·        2 small turnips, peeled, and small dice

·        1 cup cabbage, chopped finely

·        1 small summer (yellow) squash, large dice

·        2 cloves garlic, minced

·        28-ounce can chopped tomatoes (don’t use pureed tomatoes)

·        1 teaspoon Herbes de Provence**

·        1/ 2 teaspoon  kosher salt

·        ¼ teaspoon  fresh ground black pepper

·        2 quarts vegetable stock (check to make sure your stock is gluten free if you’ve     purchased it from the store)

optional:   1/2 cup fresh basil shredded (julienne)

      — To a 6-quart heavy kettle,  add the olive oil and crushed red pepper.  Heat over medium flame for a minute or two until fragrant.   Add the leeks and celery and let cook 2-3 minutes.  Add carrots, parsnips,  turnips, and cabbage.   Stir and let cook 4-5 minutes until beginning to soften.  Add garlic; cook 1 minute. 

 

       —  Pour in tomatoes and sprinkle with Herbes de Provence, salt, and pepper.  Stir, cover, and let come to a boil.  Add stock, stir, cover, and bring to a boil again.3  

  —  Reduce to simmer and cook until vegetables are  nearly-tender, fifteen – twenty minutes.  Taste and adjust seasonings.  Serve hot garnished with fresh basil or pistou, if desired.

         {{printable recipe}

*I usually put the leeks (or onions, celery, cabbage, etc) in food processor as it’s so much quicker.  Root vegetables like carrots, parsnips, and turnips must be peeled and I prefer to chop or slice them as noted; if they’re too small, they’ll disappear and I like to both see and taste them.  Here they’re sliced/cut thinly or in small pieces to ensure they’ll cook in the same amount of time as the other vegetables.

 

**If you have no Herbes de Provence (remedy that next time you shop–well worth having), use some dried basil, thyme, marjoram, even oregano–or any combination.  Fresh parsley would be perfect, too, or in addition to the dried herbs.  I had some, but just forgot it.  Be inventive with keeping yourself fed!