Description
A hearty and wholesome Colonial Vegetable Pottage made with a variety of root vegetables, leafy greens, mushrooms, herbs, and oats simmered in flavorful vegetable or chicken stock. This comforting, thick soup is perfect for a nourishing meal and serves a large group.
Ingredients
Scale
Vegetables
- 1 cup carrots, peeled and diced
- 1 cup onion, diced
- 1 cup root vegetable (parsnip or turnip), peeled and diced
- 1 cup leek, cleaned and roughly chopped
- 1 cup cabbage, roughly chopped
- 1 cup mushrooms (any variety), roughly chopped
Herbs and Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- 1 bay leaf
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Other Ingredients
- 8 cups vegetable or chicken stock
- 1 cup rolled oats
- 1 tablespoon vinegar (such as apple cider vinegar)
Instructions
- Cook Root Vegetables: In a large pot or Dutch oven, combine diced carrots, onion, root vegetables (parsnip or turnip), and ¼ cup of the stock. Cook over medium heat for 10 minutes or until the vegetables begin to soften.
- Add Remaining Vegetables and Herbs: Add leeks, cabbage, mushrooms, dried thyme, rosemary, and ground sage to the pot. Cook for 5 minutes, stirring occasionally to combine the flavors.
- Simmer with Stock: Pour in the remaining stock and add the bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer partially covered for 30 minutes allowing the flavors to meld.
- Add Oats: Stir in rolled oats and continue to simmer uncovered for 20 minutes, or until the oats are tender and the soup thickens to a pottage consistency.
- Season and Serve: Remove the bay leaf, stir in the vinegar, and season with kosher salt and freshly cracked black pepper to taste. Serve the pottage hot for a cozy and nourishing meal.
Notes
- This recipe serves 36, making it ideal for large gatherings or meal prepping.
- Vegetable stock makes the dish vegetarian; chicken stock adds richer flavor.
- For a gluten-free option, substitute rolled oats with certified gluten-free oats.
- You can vary the root vegetables based on seasonality and preference.
- Adjust vinegar type or amount to taste; apple cider vinegar provides a gentle acidity.
- Leftovers store well refrigerated for 3-4 days and also freeze successfully.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Colonial American
