A Delicious & Hearty Root Vegetable Soup!
Here is a recipe for one of my all time favorite soups. There are actually a lot of different versions of this soup and ways to make it, but this is by far my favorite out of all of them. It is a soup I have been making for many years and has become a staple at my house. I've made it at almost every restaurant I've worked in and now I am sharing it with you!
Serves 8
Ingredients:
1 Onion, diced
3 Celery Ribs, diced
2 Large Carrots, diced
2 Parsnips, diced
3 Beets, peeled & diced
2 Yukon Gold Potatoes, diced
1/2 Head Cabbage, red or green, shredded
1 Can Diced Tomatoes
4 Cups Vegetable Stock
2 Cups Water
4-6 Garlic Cloves, minced
1 tsp. Apple Cider Vinegar
Salt & Pepper, to taste
Garnish:
Vegan Sour Cream
Fresh Parsley or Dill
Directions:
Saute onions, celery, carrot and parsnip in a large pot with a pinch of salt until they start to tenderize. Add the beets, potatoes, cabbage and another pinch of salt. Cook over medium-high heat, stirring occasionally until the cabbage begins to wilt. Add the tomatoes, vegetable stock and water. Bring to a boil, reduce to low, cover and let cook for about 40 minutes or until tender. Stir occasionally. When all the ingredients are tender, take the soup off the heat. Season to taste with salt and pepper. Add the minced garlic and apple cider vinegar. Stir well and serve.
Garnish with your favorite sour cream and dill or parsley. I hope you enjoy!
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