Old Town School Cafe’s Autumn Root Stew

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.

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One Response to “Old Town School Cafe’s Autumn Root Stew”

  1. Colby Says:

    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)?

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