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.”
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.