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Rich Root Soup

October 8, 2010
Easy Vegetarian: Simple Recipes for Brunch, Lunch, and Dinner
Simple Recipes for Brunch, Lunch, and Dinner

From Easy Vegetarian

  • 1 TB olive oil
  • 2 onions, chopped
  • 1 garlic clove, chopped
  • 3 celery stalks or 2 celeriac, chopped
  • 1 ½ c. chopped parsnips, 1 lb.
  • 2 ½ c. cubed rutabagas or turnip, 1 lb.
  • 1 ½ c. chopped carrots, 1 lb.
  • 1 TB vegetable bouillon powder
  •  Sea salt and freshly ground black pepper

1. Put the oil in a large saucepan, heat gently, then add the onion, garlic, and celery/celeriac, and cook for 5 minutes without browning.

2. Add the parsnips, rutabagas, and carrots and cook for 3 minutes.

3. Mix the bouillon powder with 1-½ quarts boiling water and add the vegetables. Add salt and pepper to taste, bring to a boil, and simmer for 35 minutes, until the vegetables are tender.

4. Remove from the heat andlet cool slightly. Working in batches if necessary, transfer the soup to a blender or food processor and blend until smooth.

Green Tarragon Drizzle, optional:

  • A bunch of tarragon, finely chopped
  • Juice from ½ a lemon
  • ¼ c. olive oil

1. Put the tarragon in a bowl and add the lemon juice and oil. Blend until smooth.

2. Reheat the soup as necessary. Ladle the hot soup into bowls, add a swirl of tarragon drizzle, and serve.

Serves 4

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