Roots and Greens Soup

There were some weird vegetable odds and ends in the refrigerator and I’ve been eating like a queen all week so I felt like something on the lighter side for dinner.    I concocted this vegetable soup which is also vegan.   It was so delicious I ended up eating a quart again for lunch today.  Here are the goods:

1 large onion chopped

3 cloves of garlic minced

2 carrots – chopped

6 dainty parsnips chopped up- finger width if using normal size, probably 2

2 little turnips chopped

10 baby potatoes – halved/quartered,  I used majestic purple ones

1/2 cabbage – chopped

1 bunch of kale – chopped w/ stems removed

2 bouillon cubes  (I use Rapunzel vegan cubes – all ingredients are recognizable, organic and not hydrogenated).

Saute the onion for 5 minutes in a little olive oil, add garlic for about 30 seconds

stir in carrots, parsnips, turnips, and potatoes.  Give it a stir or two to cover with a little oil

Add about 4-5 cups of water and two Rapunzel vegan bouillon cubes – everything should be covered w/ H2O and simmered for 10 minutes

Add cabbage and simmer another 5 minutes – add more water if necessary

Add kale and simmer until tender 5ish minutes

Adjust w/ salt and pepper if necessary

1 Comment

Filed under Main Courses

One response to “Roots and Greens Soup

  1. Susan

    The soup looks good!

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