Thanks to Gary from Spring Lake for this recipe!

1. Dice 3c potatoes, 2c turnips, 2c carrots.

2.  Sautee 1 large onion & 3 cloves garlic.

 3. Add 5 14.5oz cans chix broth and diced veggies.

4. Add some turkish oregano, cayenne pepper (if you like it spicy), italian seasoning, sage, and 1 bay leaf. simmer for 30-35 min or   until veggies are tender.

5. Remove bay leaf.

6. Puree in blender.

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