by Megan Winfrey

Happy Thanksgiving, CSA lovers! Thank you all, sincerely, for allowing me to share my cooking adventures with ya'll for the last year and a half. It has been such fun for me, and such a blessing to be a part of the wonderful JBG family! This week's recipe screams fall. From the colors, to the ingredients, to the earthy flavors- you're going to want to add this one to your Thanksgiving weekend menu. Soup isn't traditionally served for THE BIG MEAL, but if your family is anything like mine, you have people to feed all weekend - and that how this soup becomes your best friend. It practically cooks itself! And after the hours you've already logged in the kitchen, what more could you ask for? Now all that's left to do is curl up on the couch your soup, a blanket, and "A Charlie Brown Thanksgiving."

Root Vegetable & Cabbage Soup

• 2 tbs. olive oil
• 1 onion, chopped
• salt and pepper, to taste
• 4 cloves garlic, sliced
• 1 bag of JBG root vegetable soup mix, peeled and chopped -carrots, turnips, beets, radishes
• 3 or 4 sweet potatoes, peeled and chopped
• 1 head savoy cabbage, thinly sliced
• 8 cups chicken or vegetable stock
• 1 cup dry white wine
• 1 can diced tomato
• 1 tbs. fresh rosemary, chopped
• 1 tbs. fresh thyme, chopped
• creme fraiche, for garnish

Heat a large soup pot over medium high heat. Add the olive oil, onion, garlic, salt, and pepper and cook for 2-3 minutes. Add the root vegetables and sweet potatoes and cook, stirring, for 4-5 minutes. Add cabbage and cook until starting to wilt, about 2 minutes. **At this point, toss in some leftover diced turkey, if you have it!**

Stir in the broth, wine, tomatoes, rosemary, and thyme and bring to a boil. Reduce to a simmer, cover, and cook for 1 hour. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor. Taste and add more salt and pepper if desired. Garnish with creme fraiche, chopped dill, or fresh horseradish, or all of the above!