Winter Root Vegetable Soup
|Beets||500 Gram (1 Pound / 3 Medium)|
|Olive oil||10 Milliliter (2 Teaspoon)|
|Onion||1 Large, cut in 1-inch /2.5 cm chunks|
|Garlic||2 Clove (10 gm), finely chopped|
|Carrots||2 , cut in 1-inch /2.5 cm chunks|
|Parsnips||2 , cut in 1-inch /2.5 cm chunks|
|Rutabaga||250 Gram, peeled and cut in 1-inch /2.5 cm chunks (0.5 Pound / 1.5 Cups / 375 Milliliter)|
|Turnips||2 Small, peeled and cut in 1-inch /2.5 cm chunks|
|Homemade chicken stock/1 10-ounce/ 284 milliliter tin chicken broth plus water||1 1⁄2 Liter (6 Cup)|
|Fresh rosemary sprig/0.5 teaspoon dried rosemary||1|
|Fresh parsley sprigs/Small handful fresh chives||6 Large, cut in 2-inch/5 cm lengths|
Peel beets and cut into 1 inch/2.5 cm chunks.
Cook in boiling water for 20 minutes, or until almost tender.
Drain and reserve.
Meanwhile, heat oil in large saucepan or Dutch oven.
Add onion and garlic.
Cook on low heat for a few minutes.
Add carrots, parsnips, rutabaga and turnips.
Cook for a few minutes longer.
Add stock, rosemary, salt and pepper.
Bring to boil.
Reduce heat and simmer for 15 minutes, or until vegetables are almost tender.
Add beets and cook for about 10 minutes longer.
Taste and adjust seasonings if necessary.
Garnish each serving with a sprig of parsley or chive sticks (or chop parsley coarsely and sprinkle on top).