This can be made totally vegetarian......or not 
4 potatoes - 2 russets, peeled & chopped/2 Yukon golds chopped
1 large onion, chopped
2 leeks, chopped (light green & white parts only)
1 large stalk of celery, chopped
4 large carrots, peeled & chopped
2 parsnips, peeled & chopped
1/2 head of green cabbage, roughly chopped
4 garlic cloves, chopped
4 cups vegetable stock/broth
2 cups of water or chicken stock
1 Tbsp of horseradish mustard
1 tsp of whole coriander
3 Tbsp olive oil
1 Tbsp butter
salt/pepper to taste
Heat up a stock pot on medium heat, then add the olive oil & butter. Add all the vegetables except the potatoes & garlic. Saute until vegetables are beginning to soften. Salt & pepper. Add in the garlic & cook for 2-3 minutes then add the broth/stock & the potatoes. Cover and bring to a boil then reduce heat to simmer, take off the lid & add the coriander & mustard stirring well to incorporate. Let pot simmer uncovered for 1 hour. Remove from heat then all the vegetables are soft and cooked down. Cool for 15-20 minutes then blend with an immersion blender (if you have one or pour into a blender) Adjust seasonings to your liking. Serve with rye croutons. Enjoy!
4 potatoes - 2 russets, peeled & chopped/2 Yukon golds chopped
1 large onion, chopped
2 leeks, chopped (light green & white parts only)
1 large stalk of celery, chopped
4 large carrots, peeled & chopped
2 parsnips, peeled & chopped
1/2 head of green cabbage, roughly chopped
4 garlic cloves, chopped
4 cups vegetable stock/broth
2 cups of water or chicken stock
1 Tbsp of horseradish mustard
1 tsp of whole coriander
3 Tbsp olive oil
1 Tbsp butter
salt/pepper to taste
Heat up a stock pot on medium heat, then add the olive oil & butter. Add all the vegetables except the potatoes & garlic. Saute until vegetables are beginning to soften. Salt & pepper. Add in the garlic & cook for 2-3 minutes then add the broth/stock & the potatoes. Cover and bring to a boil then reduce heat to simmer, take off the lid & add the coriander & mustard stirring well to incorporate. Let pot simmer uncovered for 1 hour. Remove from heat then all the vegetables are soft and cooked down. Cool for 15-20 minutes then blend with an immersion blender (if you have one or pour into a blender) Adjust seasonings to your liking. Serve with rye croutons. Enjoy!
