Root Vegetables Soup
Prep Time
15 minutes
Prep Notes
Choose organic ingredients to avoid chemicals and GMO
Cooking Time
45 minutes
Yields
4-6 servings
Ingredients
1 Tbs ghee or olive oil, 1 large onion or leek (white and light green part only, halved lengthwise, cleaned and sliced), 1 lb parsnips (sliced), 1 lb rutabagas (diced), 1 lb turnips (diced), 4-6 cups water (chicken stock or vegetable stock), 1 bouquet garni or 1 Tbs herbs of choice (parsley, sage, rosemary, thyme), 1 tsp salt, 1/2 tsp black pepper.
Directions
1. Heat the ghee or olive oil in a large, heavy soup pot over medium heat, add the onion or leek, salt and pepper. Cook, stirring until tender for about 5 mn.
2. Add the root vegetables, cover partially and cook for another 10 mn, stirring often, until the vegetables are tender and fragrant.
3. Add the broth.
4. Bring to a boil, reduce the heat, cover and simmer 45 mn, or until the vegetables are tender and the soup is fragrant.
5. Remove and discard the bouquet garni if using.
6. Blend the soup in batches in a blender or with a hand-held blender.
Notes
This hearty soup is a meal in itself. It has a grounding energy that will nourish and sustain you during colder months. Use leek instead of onion in your soups to make them more delicate in flavor.
Gluten-free, Paleo, Vegan, Vegetarian
Credit
Alexandra Le Ny Health Coaching
