Rainbow Root Vegetable Soup

Category: Soups & Salads | Blog URL: http://wholefoodreflections.blogspot.com/2009/11/warming-foods-to-combat-cold.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

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

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.