French-Style Vegetable Ragout with Carrots, Turnips & Edamame
Vegetable soup is more charming when we call it by its French name, n’est-ce pas? This delightful plant-based dish celebrates spring in all its bright, enlivened glory, especially when a sunny day is followed by a cool evening. While a French-style ragout is often made with meat or seafood, this dish is comprised of generous chunks of seasonal vegetables simmered in a bit of delicious herbed broth - just enough to keep everything tender and well-seasoned without turning the dish into soup. Edamame (young soybeans) add satisfying protein and a nice pop of green to the pot.