Oh my GAWD is the time change the devil, or what?! If you’re a parent you totally know what I’m talking about. Perhaps you’ve seen this making the rounds on Facebook and Instagram…
I swear at 4:10 pm on Sunday I was looking around the house like it was past dinner time and I freaked out that I had forgotten to feed my children. And then my son (6 years old) asked to go to bed at 6:00 pm!! What on EARTH is going on?! So irrational.
In unrelated and less time-change-crazy news… have you ever had stone soup? Perhaps you’ve heard the story before? It’s an old folk story where a hungry family travels from town to town, tricking the townsfolk into sharing their food. The matriarch claims to be able to make a fantastic, filling soup from just three stones and some water. In disbelief, the townspeople watch and little by little, each person in the town contributes something to the pot to “make the soup even better!” Soon enough, the pot is full and the soup created is tasty, filling, and feeds the whole family. There are many iterations of the story and each one is similar in that “a little bit of this and a little bit of that” makes one, tasty soup — good enough to feed the whole family!
Well, let me tell you — I didn’t start with three stones, and we aren’t a starving migrant family BUT, with all the odds and ends from our farmshare, I have more than “a little bit of this and a little bit of that.” So I ventured out to make my own stone soup. And what I created was darn near perfection-in-a-pot, if I do say so myself!
Stone Soup
Ingredients
- 1/2 head cauliflower, broken into pieces
- 3 potatoes, peeled and cut into 1″ pieces
- 1 rutabaga, peeled and cut into 1″ pieces
- 1 turnip, peeled and cut into 1″ pieces
- 1 onion, peeled and cut into 1″ pieces
- 1 celery root, peeled and cut into 1″ pieces
- 3 carrots, sliced
- 8 C vegetable broth
- 3 cloves garlic, minced
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- salt and pepper, to taste
Directions
Preheat the oven to 350˚F. Place all vegetables in a baking pan, drizzle with oil, and stir to coat. Roast in the oven for 40-45 minutes, stirring occasionally.
While vegetables are roasting, combine the vegetable broth, herbs, and garlic in a large pot. Warm over low heat.
Remove the vegetables from the oven, and place into the pot. Raise the temperature of the broth until it begins to boil. Simmer, partially covered, until vegetables are fork tender, about 20-30 minutes.
Ladle into bowls, serve with your favorite bread or crackers for crumbling, and enjoy!
Don’t have these ingredients? No problem! The best part of stone soup is using what you’ve got! This recipe is easy to swap ingredients. Use what you have on hand to make a tasty, hearty soup. Just be sure to stick to the basics — root vegetables, vegetable broth (can sub for chicken broth if you’re in a pinch), and herbs and seasonings.
What did you dress up as for Halloween?
Or if you didn’t dress up, what were your kids?
