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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.

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