Made with potatoes, carrots, parsnips, and rutabagas this delicious soup is packed full of root vegetable vitamins.
1 onion, cut in 1-inch pieces
garlic to taste
3-4 tablespoons olive oil
1 large or 2 small rutabagas, peeled, cut in 1-inch cubes
3 turnips, cut in 1-inch cubes
2 carrots, cut in 1-inch rounds
1 pound parsnips, peeled, cut in 1-inch cubes or rounds
1-2 potatoes, cut in 1-inch cubes
1 gallon bone broth
sea salt to taste
Sauté onion and garlic in olive oil in soup pot. Add vegetables and continue to sauté until slightly soft or golden. Add broth and gently simmer until vegetables are soft. You can add cut-up leftover chicken or other meat if you wish. Add water as needed for desired consistency. Serves 8-12.