By Miki Greenberg, adapted by Sarah Dandelles for Soup & Bread
Serves however many you like
This gluten-free, vegan, nonfat soup was bursting with fresh, pure, earthy flavor. And look at that color! Thanks, beets. Says Miki: “Cooking, like music, is an improvisational art. This gorgeous soup is made of equal parts of the six root vegetables.”
Ingredients
onions
carrots
potatoes
parsnips
turnips
beets (do these last, they are messy!)
Peel and chop all vegetables, and cook in soup pot with water, tarragon, salt, pepper, and balsamic vinegar to taste. As you are cooking, stop and taste frequently and adjust the flavors.
Posted: Sunday Jan 23,2011 10:40 AM In Soup RecipesSusbscribe to our awesome Blog Feed or Comments Feed
That is one beautiful soup! I love the simplicity that soups have to offer. Plus, they make great leftovers.
Might I suggest you try a Tuscan Tomato Soup (my favorite)?
[…] week we have the very lovely and talented Sarahs—Sarah Bortt and Sarah Dandelles—and your Bingo money will benefit Riverbank Neighbors, a enchanting little walk along the east […]