Description
A hearty and comforting Colonial Vegetable Pottage packed with root vegetables, fresh herbs, and wholesome rolled oats. This traditional soup simmers slowly to develop deep flavors and a thick, satisfying texture, perfect as a warming meal for a crowd.
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 and Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- 1 bay leaf
- Kosher salt and freshly cracked black pepper, to taste
Liquids and 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 the 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 the flavors.
- Simmer with Stock: Pour in the remaining stock and add the bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer partially covered for 30 minutes to allow the flavors to meld.
- Add Oats: Stir in rolled oats and continue to simmer uncovered for an additional 20 minutes, or until the oats are tender and the soup has thickened to a hearty consistency.
- Season and Serve: Remove the bay leaf. Stir in vinegar and season with kosher salt and freshly cracked black pepper to taste. Serve the pottage hot for a warming, wholesome meal.
Notes
- You can use either vegetable or chicken stock based on your preference or dietary needs.
- For a vegan version, ensure to use vegetable stock and avoid chicken stock.
- The rolled oats help to thicken the soup naturally; for a gluten-free option, use certified gluten-free oats.
- Add more or less vinegar according to your taste for slight tanginess.
- This recipe can be made ahead and flavors develop even better the next day.
