Country Root Vegetable Soup with Heather Heyford

We all know one—that sister, friend or MIL who’s an intuitive cook. In between sips of wine, she tosses random ingredients into a pot willy-nilly, and BAM—out comes this heavenly soup or mouth-watering sauce.

Me? Not so much. I can cook, but I have to focus.

So, after much trial and error, I present to you my super-simple recipe for warm, nourishing vegetable soup. No winging it allowed.

2 T. butter
1 1/4 t. minced garlic, preferably fresh, not jarred
32 oz. can College Inn chicken broth (this brand contains gluten)
5 med. potatoes
3 turnips (trust me)
4-5 carrots
your favorite bread for toasting
1 1/2 t. each dried marjoram & dried oregano

Peel and thickly slice the vegetables. In a large pot over very low heat, saute garlic one minute (do not brown). Add broth and veggies. Simmer 30-40 min. or until veggies are fork-tender. Add marjoram after taking off heat.

Croutons: toast your favorite bread. Butter and sprinkle with oregano. Cut into cubes and top soup with them.

Reap the compliments.

Makes about 6 cups. May be doubled. Prep time 20 min., cook time 40 min.
(Caution: some people—not naming any names—have been known to eat half the pot before it makes it to the table.)