Sally’s Root Vegetable Soup

From January 2013:

IMG_2418(serves 8)
Vegetarian, Gluten-Free

‘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!


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


Heat a heavy stockpot and add in oil.  Let oil heat up then add onion.  Saute onion approx. 5 minutes until translucent then add in carrots.  Add in cumin and garlic until aromatic then add mushrooms.  Two minutes later add the vegetable stock and other ingredients.  Simmer for at least 30 minutes or until the vegetables are soft.  Serve with grated Parmesan, a side salad and hearty multi-grain bread (or just eat on its own!).  It freezes well, FYI.



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