Well, I guess I don't even know what I'll do when I make soup!

I didn't use broccoli. Went for a cup or two of storebought cauliflower and our kale. Yep, this time I used kale! The cauliflower was cut tiny and just cooked a few minutes to go on top. Oh, and I didn't use more than half the onions and garlic suggested. Shoot. I thought I liked a lot of onion! Anyway ...

It was so good!

Cow's milk isn't a common ingredient in this house and I think I've found a way for soymilk to substitute in cream soups! The tahini and garbanzo beans - just right with soymilk!

Steve

Cream of Parsnip, second bowl:

Cream of White Beet:

Steve ت

I'm waiting for the cookbook, Steve, "Digit's Mountain Cookin'" then onto the Food Network "Digit's Kitchen."

Well, even if you're not Hollywood bound, it still looks good to me.

Thanks Zach. It's all real simple. I rely on good broth (no bone leaves the house unboiled :o). Then, it's whatever I've got that seems to make sense with onions and garlic in everything!

The parsnip soup had nearly the same amount of celery, good turkey broth. Poultry seasoning.

The white beets are a kick! I wonder how many people grow them and what others are doing with theirs. Anyway, beef flavoring and honey mustard. Not bad!

Steve

I used to be a lot better about the bones. I've let that slip over the past couple years. Probably because we eat more ground beef which, hopefully, is boneless lol.

I can't grow beets. All I ever get is a couple spindly leaves and marble sized roots. I don't know what it is, they just don't work for me and never have. I will try again this year but, my hopes are not high.