Root Veggie Soup

Serves: 6

 

Ingredients:

1 small yellow onion, cut

1 tbsp. extra virgin olive oil or avocado oil

½ tsp. sea salt

¼ tsp. black pepper

2 large carrots, peeled and cut into ¼-inch thick circles

2 parsnips, peeled and cut into ¼-inch thick pieces

1 small sweet potato, cut into ½-inch thick pieces

1 medium turnip root or rutabaga peeled and cut into ½-inch thick pieces

2 small beets, peeled and cut into ¼-inch thick pieces

6 cups low-sodium vegetable or chicken broth

½ cup fresh basil, chopped

½ tsp. garlic powder

1 tbsp. pure maple syrup or honey

 

Instructions:

  1. Place the oil in a large sauce pan over medium high heat
  2. Once heated, add the onion, sea salt and pepper then sauté, stirring frequently, for 5 minutes
  3. Add the carrots, parsnips, sweet potato, turnip root, and beats and cook, stirring occasionally until the vegetables begin to sweat and slightly caramelize (about 10 minutes)
  4. Add the broth and bring to a boil, then add the basil, garlic powder, and pure maple syrup or honey
  5. Allow to boil for about 3 minutes, then reduce to a simmer and cover the pot
  6. Add the herbs and maple syrup or honey
  7. Let soup cook covered over low heat for 30 to 45 minutes, stirring occasionally
  8. Serve warm and enjoy!

 

Note: other spices that go good in this soup include fresh chopped ginger root, ground ginger, ground turmeric, cilantro, parsley, or any other earthy, flavorful herb or spice you want to try!