Root Vegetable Soup

Recipe Ingredients

1 tablespoon	15ml	Butter or vegetable oil
1 1/2 cups	93g / 3.3oz	Chopped onion
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Minced fresh ginger - (to 4 tbspns)
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Rutabaga - peeled, diced (medium)
2 teaspoons	10ml	Turnips - peeled, diced (small)
1 teaspoon	5ml	Sweet potato or yam - peeled, diced (medium)
2 teaspoons	10ml	Potatoes - peeled, diced (medium)
1		Parsnip - (abt 8") - peeled, diced
2		Carrots - peeled, diced (large)
6 cups	1422ml	Water
1		Cinnamon stick
		Grated fresh horseradish
		Toast - (optional)
		Red Onion And Shallot Marmalade - (see recipe)

Recipe Instructions

Melt the butter or heat the oil in a soup pot or Dutch oven. Add the onion, garlic, ginger and 1/2 teaspoon salt; saute over low heat for about 10 minutes. Stir in remaining vegetables and another teaspoon of salt. Cover and cook over medium heat for 10 more minutes.

Add the water and the cinnamon stick. Bring to a boil, then turn the heat way down. Cover and simmer for 10 minutes. Remove the cinnamon stick, cover again, and continue to simmer for about 5 more minutes, or until the vegetables are completely tender.

Place about a quarter of the vegetables and some of their cooking liquid in a food processor or blender, and process briefly to thicken (but not necessarily to puree) the soup. Return the processed batch to the rest of the soup, and stir it in. This treatment gives the soup a delightful, varied texture.

Serve hot, with a very light sprinkling of grated fresh horseradish on top (go easy), and slices of crisp toast spread thickly with Red Onion And Shallot Marmalade on the side, if desired. This soup freezes if stored in an airtight container.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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