Here’s a nice winter soup, with ingredients that are easy to find at this time of the year.  It took me about an hour to prepare from start to finish, but that’s probably more time than you’ll need, because I had to clean the kitchen counter first.  🙂  The finished product is a lovely yellow color with little flecks of orange, gold, white and cream peeking through.   The size of the individual vegetables is unimportant, and you could use vegetable or chicken stock as the base for a richer flavor.

Mollie Katzen’s Root Vegetable Soup

Source:  “Mollie Katzen’s Vegetable Heaven”

6-8 servings

Freezes well in an airtight container

1 TBSP butter or oil

1 ½ c chopped onion

1 heaping tsp minced garlic

3-4 TBSP minced fresh ginger

1 ½ tsp salt

1 medium rutabaga, peeled and diced

2 small turnips, peeled and diced

1 medium sweet potato, peeled and diced

2 medium potatoes, peeled and diced

1 parsnip, peeled and diced

2 carrots, peeled and diced

6 c water

1 cinnamon stick

Optional:  a sprinkling of freshly grated horseradish

Melt butter.  Add onion, garlic, ginger, and 1/2 tsp salt, sauté about 10 minutes.  Stir in remaining vegetables and another tsp of salt.  Cover and cook over medium heat for 10 more minutes.

Add water and cinnamon stick.  Bring to a boil, them turn the heat way down, cover, and simmer for 10 minutes.  Remove the cinnamon stick, cover again, and simmer 5 more minutes or until vegetables are tender.

Place about a quarter of the vegetables and some of the liquid in a blender and process until smooth.  Return this to the soup and stir it in.

Serve hot, with a sprinkling of horseradish if you wish.

Leave a Reply

You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>