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Vegetable: Dr. Weil's Winter Root Soup

Source of Recipe

Eating Well for Optimum Health, Dr. Weil


List of Ingredients

2 boiling potatoes
2 medium parsnips
2 large carrots
1 turnip
1 rutabaga
2 tablespoons extra virgin olive oil
1 large onion, sliced
2 cloves garlic
1 turkish bay leaf
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole marjoram
1 teaspoon dried basil
6 cups water or vegetable stock
1 cup dry white vermouth
salt and black pepper to taste
1 bunch fresh parsley, stems removed, chopped
1 cup fresh grated parmesan cheese


Recipe

Peel all veggies and cut into bite size pieces. Heat the olive oil in soup pot, add the onion, and cook until translucent. Add the veggies and saute until they begin to color; add the garlic and dried herbs. Add the water or stock, the vermough, and salt and pepper to taste. Bring to a boil, cover and reduce heat; simmer until veggies are tender, about 30 minutes. Remove bay leaf and correct seasoning. Serve in bowls sprinkled with the chopped parsley and pass grated cheese as accompaniment. Serves 6.