I used a variety of winter vegetables in this soup, but you can replace any you don’t like and use your favorites.
2 Tbsp. olive oil
4 cloves garlic, minced
1 red onion, diced
1 cup rutabaga, peeled, diced
1 cup rainbow carrots, peeled and chopped
1 cup golden beet, peeled and diced
1 cup celery root, peeled and diced
1 cup purple sweet potato, chopped
1 cup orange sweet potato, chopped
1 cup white potato, chopped
1 cup honey nut squash, peeled and chopped
1 tsp. dried oregano
1 tsp. dried thyme
6 cups vegetable stock
1/4 tsp. salt
1/4 tsp. ground black pepper
To a large pot over medium- high heat, add oil, garlic, and onion. Stir and cook a couple minutes. Add rutabaga, rainbow carrots, golden beet, celery root, purple sweet potato, orange sweet potato, white potato, and honey nut squash, oregano, and thyme. Stir and let cook a few more minutes. Add vegetable stock. Bring to a boil, reduce the heat to low, cover and let cook about 15 minutes, or until vegetables are tender. Stir in salt and pepper.
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