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RECIPES

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INGREDIENTS

  • 2 tbsp. Olive oil
  • 1⁄2 large celeriac (celery root) peeled and chopped 3 large carrots, peeled and chopped
  • 1 large rutabaga (sweed), peeled and chopped
  • 3 medium potatoes, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled and grated
  • 2 cups spinach
  • 2 bay leaves
  • 2 tbsp. Minced fresh parsley
  • 8 cups vegetable broth
  • Sea salt and fresh ground black pepper to taste

CREDIT: Stacy Thewis foodmatters.com

DIRECTIONS

  • Heat the oil in a large soup kettle over medium heat. Toss in onion and saute until onion is translucent in appearance (approx. 3min.) Then add in the garlic and saute for approx. one minute.
  • Toss in the rest of the root vegetables and cook over medium heat for 5 minutes. Next add broth, parsley, bay leaves.
  • Simmer for approx 30 min.
  • Toss in spinach and simmer until vegetables are tender (15-30min).

NOTES:

For thinner soup: add broth to desired consistency

For thicker soup: take an immersion blender to the pot when finished and give it a few pulses and Walla!

Enjoy the colourful blend of root vegetables that bring warmth and comfort to your table, and gut-healing nutrients, minerals, and vitamins to nourish from within.