Description

Colonial Vegetable Pottage is a hearty and rustic soup recipe inspired by early American settler meals. Packed with nutritious root vegetables, aromatic herbs, and optional barley for thickness, this dish is perfect for a warming main course. It captures the essence of historic simplicity while offering a flavorful and comforting experience suitable for vegan, vegetarian, and gluten-free diets when adjusted accordingly.

Ingredients

Scale

Vegetables

1 medium onion, chopped
2 garlic cloves, minced
2 carrots, sliced
2 parsnips, sliced
2 potatoes, peeled and cubed
1 cup diced turnip or rutabaga
1 celery stalk, chopped
1 cup green cabbage, shredded

Herbs and Spices

1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon salt
½ teaspoon black pepper

Liquids and Fat

2 tablespoons olive oil or butter
4 cups vegetable broth or water

Optional Ingredients

½ cup cooked barley or oats (optional for thickening)
Chopped fresh parsley for garnish

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Add Root Vegetables: Stir in the sliced carrots, parsnips, cubed potatoes, diced turnip or rutabaga, and chopped celery. Continue cooking for another 5 to 7 minutes, stirring occasionally to lightly soften the vegetables.
Season and Add Broth: Add the bay leaf, dried thyme, dried sage, salt, and black pepper to the pot. Pour in the vegetable broth or water, then bring the mixture to a boil.
Simmer the Soup: Once boiling, reduce the heat to low and simmer the soup uncovered for 25 to 30 minutes, or until all the vegetables are tender and cooked through.
Add Finishing Ingredients: Stir in the shredded cabbage and, if using, the cooked barley or oats to thicken the pottage. Continue simmering for an additional 5 to 10 minutes to meld flavors and heat everything thoroughly.
Finish and Serve: Remove the bay leaf, taste the soup, and adjust seasoning as needed. Garnish with chopped fresh parsley and serve the pottage warm, ideally alongside cornbread or rustic bread.

Notes

This rustic vegetable pottage reflects the hearty, simple meals of early American settlers and is very adaptable.
Substitute seasonal root vegetables or legumes for variety and additional protein.
Serve with cornbread or rustic bread for a fulfilling meal.
To make gluten-free, omit barley or substitute with gluten-free grains such as quinoa or rice.
Use vegetable broth for a fully vegan and vegetarian dish; butter can be substituted with olive oil for vegan compliance.