Description
A hearty and wholesome Colonial Vegetable Pottage featuring a medley of root vegetables, cabbage, mushrooms, and aromatic herbs simmered with rolled oats to create a thick, comforting soup perfect for a nourishing meal.
Ingredients
Scale
Vegetables
- 1 cup carrots, peeled and diced
- 1 cup onion, diced
- 1 cup root vegetable (parsnip or turnip), peeled and diced
- 1 cup leek, cleaned and roughly chopped
- 1 cup cabbage, roughly chopped
- 1 cup mushrooms (any variety), roughly chopped
Herbs & Seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- 1 bay leaf
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Liquids & Others
- 8 cups vegetable or chicken stock
- 1 cup rolled oats
- 1 tablespoon vinegar (such as apple cider vinegar)
Instructions
- Cook Root Vegetables: In a large pot or Dutch oven, combine carrots, onion, root vegetables (parsnip or turnip), and ¼ cup of the stock. Cook over medium heat for 10 minutes, or until vegetables begin to soften.
- Add Remaining Vegetables and Herbs: Add leeks, cabbage, mushrooms, thyme, rosemary, and sage to the pot. Cook for 5 minutes, stirring occasionally to combine flavors and soften the vegetables.
- Simmer with Stock: Pour in the remaining stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for 30 minutes to develop a rich, aromatic broth.
- Add Oats: Stir in the rolled oats and continue to simmer uncovered for 20 minutes, or until the oats are tender and the soup has thickened to a pottage consistency.
- Season and Serve: Remove the bay leaf. Stir in the vinegar for a light tang and season with kosher salt and freshly cracked black pepper to taste. Serve the soup hot for a comforting meal.
Notes
- Use any variety of mushrooms available; cremini or button mushrooms work well.
- For a vegan version, use vegetable stock instead of chicken stock.
- The rolled oats help thicken the soup naturally, adding a creamy texture without cream.
- Adjust vinegar quantity slightly if you prefer a stronger or milder tang.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
