Winter Root Soup

From Nourishing Traditions by Sally Fallon


  • 3 medium onions, peeled and shopped
  • 2 leeks, washed, trimmed and sliced
  • 4 carrots, peeled and sliced
  • 2 turnips, peeled and sliced
  • 1 rutabaga, peeled and sliced
  • 3 parsnips, peeled and sliced
  • 4 TBSP butter
  • 1 1/2 quarts chicken stock or combination of filtered water and stock several thyme sprigs, tied together
  • 4 cloves garlic, peeled and mashed
  • Sea salt or fish sauce
  • pinch of nutmeg
  • pinch of cayenne pepper

Melt butter in a large stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. Cover and cook gently and 30 minutes over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme, and cayenne. Simmer, covered, for about 30 minutes until the vegetables are soft. Remove thyme and puree soup with handheld blender. Season to taste, If soup is too think, thin with a little water. Ladle in heated bowls.


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