Winter Root Soup

[Guest guest]

This is a hearty comfort soup and freezes well in small batches too and thaws

out fast for a lunch. Fat free and vegan.

 

Winter Root Soup

1 brown onion chopped

1 leek washed, trimmed and chopped

1 stock of celery chopped

2 cloves of garlic chopped

2 parsnips, peeled and diced

2 carrots, peeled and diced

1 celery root (celeriac) peel and diced

3 potatoes, peeled and cut in small quarters

1 turnip, peeled and diced

1 rutabagas, peeled and diced

1/3 cup of barley.

*Optional: fennel root chopped and fresh cilantro chopped * I use them both

 

Place above ingredients in a large pot with 2 1/2 quarts of water. Bring to a

boil and simmer for about 45 minutes. Season to taste. I usually add a touch

of salt or Mrs. Dash seasoning at the end. I enjoy the small pieces of veggies

in the soup but if you like it smooth then you can puree in food processor or

blender or even use the potato masher.

 

 

 

The afternoon knows what the morning never suspected.

 

 

 

 

 

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[Guest guest]

Yum. Fat free and vegan? Doesn't get any better

than that. From the looks of the ingredients this

soup appears full of vitamins, too. Thanks.

 

i love Autumn soups.

 

~ pt ~

 

It is good to have an end to journey towards,

But it is the journey that matters, in the end.

~ Ursula Le Guin

~~~*~~~*~~~*~~~>

, GeminiDragon <

thelilacflower> wrote:

> This is a hearty comfort soup and freezes well in small batches too

and thaws

out fast for a lunch. Fat free and vegan.