At least, to me it is. Creamy, thick, slightly cheesy (ok, maybe really cheesy), and a tad spicy makes for a perfect vegetarian root vegetable stew. The only mistake I made in this recipe was not buying all my root vegetables at the Farmer’s Market. Are the Farmer’s Markets in Minnesota even open anymore? Sigh. Gone are the days when the biggest thing on my agenda was going to the Farmer’s Market. You will need a lot of root vegetables for this stew, so if you do have access to the Farmer’s Market, stock up on potatoes, parsnips, turnips, and rutabagas! And before you go assuming things about my level of food knowledge… I have never even touched a rutabaga before. It would be a shame not to serve this soup in an adorable soup pot (with lid)! Better yet if it’s made by a family member! I truly looked forward to eating this for lunch today. Plus, it helped me feel satisfied enough to keep up with the world’s greatest 4th graders. Which is always a good thing. 5 from 3 reviews What are your favorite stews? Do you have a favorite soup serving bowl? It’s hard to beat a hand-made soup bowl with a lid, but I’m sure I’m not the only one with a special bowl. What’s yours?
