Underground Soup

Underground Soup

serves 8

1 medium beet

1 medium turnip

1 medium onion

3 cloves garlic

2 parsnips

1 small sweet potato

1 medium russet potato

Dice all the vegetables, coat with coconut oil, salt, and pepper.  Roast at 350 degrees about 25-30 minutes, until tender and slightly browned.

Let roasted veggies cool slightly, place in a soup pot and turn to medium high heat.  Add water and soup base, boiling until all vegetables are soft enough to mash.

2 T. chicken or vegetable soup base

~2 c. water

Transfer to a blender or food processor and puree.  Return to soup pot and add:

3 T. raw honey (or to taste)

3 chicken bouillon cubes

Water to preferred taste and consistency (2-4 c.)

Warm homemade bread, fresh arugula, and a mesquite margarita are perfect pairings for a lovely fall evening.