I typically approach my recipe creation methodically, thinking through the concepts, ingredients and each step well before I get into the kitchen to test them.
But every once in a while a recipe just falls into my lap. That’s exactly what happened with this one. I was staring into my fridge one evening trying to figure out what to make for dinner, pondering half of a head of cabbage, a random smattering of root vegetables and some leftover herbs. I decided they’d come together well as a simple winter vegetable soup, so I started sauteing diced onion, carrot and celery root in olive oil (you could sub celery, swede, turnips, potatoes and/or parsnips).
