Winter Root Vegetable Soup
From: Jean, Ontario, Canada
Comments: For a special, 'delicious' touch, add a spoonful of yogurt cheese to each serving, then top it with freshly chopped parsley or chives.
Servings: 6
  • 3 medium beets [1 pound / 454 g]
  • 2 teaspoons [10 mL] olive oil
  • 1 large onion, cut into 1-inch [2.5-cm] cubes
  • 2 cloves garlic, finely minced
  • 2 peeled carrots, into 1-inch [2.5-cm] cubes
  • 2 peeled parsnips, into 1-inch [2.5-cm] cubes
  • 1 1/2 cups [375 mL] peeled 1-inch [2.5-cm] rutabaga cubes
  • 2 small peeled turnips, into 1-inch [2.5 cm] cubes
  • 6 cups [1.5 L] chicken broth
  • 1 sprig fresh rosemary
    1/2 teaspoon [2.5 mL] dried rosemary
  • Freshly ground pepper, to taste
  • Salt, to taste
  • 6 large sprigs fresh parsley [optional]
  • Fresh chives, cut into 2-inch [5-cm] lengths [optional]
  • Peel then cut beets into 1-inch [2.5-cm] cubes.
  • Boil beet cubes into boiling water for 20 minutes, until almost tender; drain.
  • Into a large casserole, heat olive oil; melt together onion cubes and minced garlic over low heat for a few minutes.
  • Mix in carrot, parsnip, rutabaga and turnip cubes.
  • Simmer for a few minutes longer.
  • Pour in chicken broth; sprinkle with rosemary, a little freshly ground pepper and salt.
  • Bring to a boil, lower heat and leave to simmer for 15 minutes, until vegetables are almost tender.
  • Season to taste with freshly ground pepper and salt.
  • Serve hot, each serving topped with fresh parsley sprigs or chive pieces.