From January 2013:
‘Tis the season for root vegetables – in addition to roasting these grounding veggies, I am a huge fan of using them in soup. Here’s my latest creation…enjoy!
sally’s root vegetable soup
Ingredients
- 1 yellow onion, diced
- 4 chopped carrots
- 2 chopped parsnips
- 1 chopped/diced turnip
- 1 chopped/diced rutabaga
- 1 chopped sweet potato
- 1 C shiitake mushrooms
- 1 TBSP grapeseed oil
- 6 C low-sodium vegetable stock
- 4 cloves garlic
- 1 -2 tsp cumin
- salt and pepper to taste
- Grated Parmesan/Romano cheese for garnish
Steps
- Step 1
heat a heavy stockpot and add in oil
- Step 2
let oil heat up then add onion
- Step 3
saute onion approx. 5 minutes until translucent then add in carrots
- Step 4
add in cumin and garlic until aromatic then add mushrooms
- Step 5
two minutes later add the vegetable stock and other ingredients
- Step 6
simmer for at least 30 minutes or until the vegetables are soft
- Step 7
serve with grated Parmesan, a side salad and hearty multi-grain bread (or just eat on its own!)
- Step 8
it freezes well, FYI
- Step 9
enjoy!
I have always been passionate about nutrition, healthy living, and integrating nutritional counseling with my artistic vision. Begin your journey, contact me for a free 15-minute phone consultation or sign-up to jump in today.