Rainbow Root Vegetable Soup
By: Genevieve Sherrow
Published: Monday, February 22, 2010 - 12:54pm

Ingredients




2 tablespoons olive or canola oil
2 tablespoons fresh ginger, peeled and minced
5 cloves fresh garlic, minced
1 medium onion, chopped
1 large parsnip, peeled and cut into half moons
2 mediums carrots, cut into half moons
1 large rutabaga, peeled and cubed
2 mediums purple potatoes, cubed
6 cups vegetable stock
Sea salt and crushed black pepper to taste

Preparation

1 Heat stock pot to medium high, add olive oil. Sauté ginger and garlic for 1 minute. Add onion and a pinch of salt and sauté until they become translucent. Add carrot, parsnip and rutabaga and 3 pinches of salt and sauté for about 3 minutes. Add stock and bring pot to a boil. Turn heat to low and simmer for about 25 minutes or until vegetables are tender. Taste and adjust salt as needed.

About


Root vegetables are warming and sweet. This colorful stew-like soup will nourish your soul on a cold winter day.