Root Veggie Soup with Rosemary Buttermilk Dumplings Recipe

We are wrapping up soup month with the ultimate “odds and ends” soup. The other night I taught a Wild, Wacky, Wonderful Vegetables class. We all had a great time indulging in winter vegetable favorites, noshing our way through roasted radicchio, orange roasted Brussels sprouts and cauliflower, and a savory-sweet root vegetable stew. But we didn’t finish everything. I brought home about 3 cups of chopped, raw veggies – so last night’s dinner was soup.

First, saute one chopped leek and one clove of minced garlic in olive oil. When they are soft add 3 cups of chopped root vegetables. The above combination included turnip, carrots, rutabaga, celeriac, sweet potato, and daikon radish – potato, winter squash, beets, and/or fennel would…