Sorrel Vegetable Soup

Yummy on cold days and great if you have fresh, organic veggies from your local farmer's market. If you don't have the exact ingredients below, experiment with what you have adding the slowest cooking veggies first, and the fastest cooking ones last. If you don't have sorrel and parsley, experiment with different fresh herbs.

2 tablespoons olive oil
2 medium yellow onions peel and quartered
1 small red pepper, seeded and chopped into bite sized pieces
1 small green pepper, seeded and chopped into bite sized pieces
3 medium carrot, peeled and chopped into bite sized chucks
2-3 baby turnips, scrubbed clean, quartered if large
1 handful fingerling potatoes, scrubbed clean, quartered if large
1 large golden beet, peeled and quartered
1 medium delicata squash, peeled, seeded, and sliced into chunks
1 cup of bok choy, chopped into bite sized pieces
2 bay leaves
3-4 leaves of sorrel
1 handful of italian parsley
1 tablespoon dried oregano
1 teaspoon sea salt and then to taste
2 veggies stock cubes and hot water (or homemade veggie stock)

Heat the oil in a large heavy bottomed pot that has a good lid. Add the bay leaves and all the vegetables as you prepare them, starting with the onions and working down the list of ingredients in the order above. Stir occasionally and continue to cook for about 15 minutes. The veggies should brown, but not burn.

Add the sorrel and parsley to a food processor and pulse till chopped. Add the herbs, including the oregano, and the salt to the vegetables and stir. Cook for another 5 minutes.

Add 2 veggies stock cubes and enough hot water to cover the vegetables well. How much water you add is a matter of taste and will determine how liquid your soup is.

Bring the soup to a boil, then partially cover it with a lid and simmer until the veggies are soft and begin to fall apart.

Remove the bay leaves, and using an immersion blender, partially liquify the soup, leaving some chunks of veggies and some texture in the soup. If you don't have an immersion blender, put about 2/3 of the soup in a blender or food processor and just pulse a couple of times and add back to the soup.

Season with salt and pepper to taste.