Split Personality Spring Soup

Is it a sweet root vegetable soup? Is it a green soup? None – and both!
Lots of new vegetables at the farmers market today. One vegetable whose arrival I particularly welcomed was green garlic, which has a very short season. I was excited to see it in San Francisco, because Israeli markets host green garlic this very same season; they come out right in time to smile at everyone for Passover.
Also, today was the first day I saw sweet potatoes of all colors and ilks lying around. So, I had to get some.

The soup I ended up making will accompany my mejedderah these coming weeks, because I am inundated with work and will be happy to come home to something warm and homelike to eat. So, I made a large pot. It isn’t too hot yet for eating soup, and spring nights here are still somewhat chilly, especially when one feels a bit alone and homesick, as often happens to me when I’m far away on Passover.

So, here goes:

6 carrots
2 yams
1 sweet potato
1/2 cup caramelized onions (see Barbara’s instructions and make tons – they’re very useful)
1 head of cauliflower
1 cup chopped gai-lan, or other greens
2 heads of green garlic
1 tsp olive oil
1 cup fresh parsley

Slice up all vegetables any way you like.
Place caramelized onions and chopped green garlic in bottom of pan. Sautee with a bit of olive oil. When they become fragrant, add all other vegetables. Bring to a boil, then lower heat, cover, and cook for about 45 minutes.
You could, I suppose, use a stick blender to puree this, but I kind of like the vegetable chunks and the aromatic broth. Enjoy!