Description
This Colonial Vegetable Pottage is a hearty, nutritious soup inspired by traditional colonial-era recipes. It combines a medley of root and leafy vegetables simmered with fragrant herbs and rolled oats to create a thick, comforting pottage perfect for a wholesome meal. With simple ingredients and gentle simmering, this recipe offers a warm, rustic dish that’s both satisfying and flavorful.
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
Liquids and Others
- 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 the carrots, onion, root vegetables (parsnip or turnip), and ¼ cup of the stock. Cook over medium heat for 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Remaining Vegetables and Herbs: Add the leeks, cabbage, mushrooms, dried thyme, dried rosemary, and ground sage to the pot. Cook for 5 minutes more, 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 the heat to low and simmer partially covered for 30 minutes, allowing the vegetables to become tender and the flavors to meld together.
- Add Oats: Stir in the rolled oats and continue to simmer uncovered for 20 minutes, until the oats are tender and the soup has thickened to a warm, hearty consistency.
- Season and Serve: Remove the bay leaf from the pot. Stir in the vinegar to add a slight tanginess, then season with kosher salt and freshly cracked black pepper to taste. Serve the pottage hot for a comforting meal.
Notes
- You can substitute the vegetable or chicken stock with homemade broth for added flavor.
- Feel free to add other root vegetables available, such as potatoes or rutabaga, to vary the texture and taste.
- The rolled oats help thicken the pottage naturally; avoid stirring aggressively to maintain texture.
- Adjust the vinegar quantity to your taste preference for acidity.
- This dish pairs well with rustic bread or a simple green salad for a complete meal.
