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Rainbow Root Vegetable Soup


Root vegetables are warming and sweet. This colorful stew-like soup will nourish your soul on a cold winter day.


2 tbsp
olive or canola oil
2 tbsp
fresh ginger, peeled and minced
4 clove
fresh garlic, minced
1 medium
onion, chopped
1 large
parsnip, peeled and cut into half moons
2 medium
carrots, cut into half moons
1 large
rutabaga, peeled and cubed
2 medium
purple potatoes, cubed
6 cup
vegetable stock
  to taste
sea salt and crushed black pepper


Heat stock pot to medium high, add olive oil. Sauté ginger and garlic for 1 minute. Add onion and sauté until they become translucent. Add carrot, parsnip and rutabaga and sauté for about 3 minutes. Add stock and bring pot to a boil. Turn heat to low and simmer for about 25 minutes or until vegetables are tender.

Rainbow Root Vegetable Soup
SourceOriginal Recipes Copyright 2009 by Genevieve Sherrow
Prep time
45 minutes
Cooking time
Total time
45 minutes