Farmer Market’s Root Soup

farmer's root vegetable soup

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Prep Time: 50 minutes. Cook Time: 6 hours. Serves: 4-6
• 1 large yellow onion, chopped
• 1 lb. butternut squash, peeled, seeded and chopped
• 1 lb. carrots, peeled and chopped
• 1 lb. parsnips, peeled and chopped
• 1 lb. sweet potatoes, peeled and chopped
• 1 lb. Yukon Gold potatoes, peeled and chopped
• 2 celery ribs, stems removed and chopped
• 6 cloves garlic, peeled and thinly sliced
• 3 cups no added salt, low fat vegetable broth
• 1 bay leaf
• 1 Tbsp. fresh sage leaves, finely chopped
• 1 tsp. freshly-cracked black pepper
• 1 tsp. salt
• 3 cups chopped Swiss Chard (remove long stems)
Add all of the ingredients to a slow-cooker (except the Swiss chard), and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf, and carefully stir in the Swiss chard and olive oil. Let the stew continue cooking for 10 minutes or so until the Swiss chard is wilted. Serve with sprinkle cheese (parmesan/Romano) or a piece of baked cod for protein.

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