Ayurvedic Recipe of the Day – 11-17-09

Rainbow Root Vegetable Soup

Prep time: 40 minutes, Yields: 4-5 servings


  • 2 Tbsp olive or canola oil
  • 2 Tbsp fresh ginger, peeled and minced
  • 4-5 cloves fresh garlic, minced
  • 1 med. onion, chopped
  • 2-3 lg. parsnip, peeled and cut into half moons
  • 3-4 med. carrots, cut into half moons
  • 1 lg. rutabaga, peeled and cubed
  • 2 med. purple potatoes, cubed
  • 6 cups vegetable stock
  • Sea salt and crushed black pepper to taste
  • 1 sweet potato or yam
  • 1 large turnip, peeled

Heat stock pot to medium high. Add olive oil. Saute ginger and garlic for 1 minute. Add onion and saute until translucent. Add parsnip, carrot, rutabaga, turnip, and potatoes, and saute for about 3 minutes. Add stock and and bring pot to a boil. Turn heat to low and simmer for about 25 minutes or until vegetables are tender. Season with salt and pepper.

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