ROOT SOUP

3/4 cup water, divided use
2 carrots, peeled and sliced
2 celery stalks, sliced
2 parsnips, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 zucchini, sliced
1 bunch broccoli stems removed, cut into large florets
3 large cauliflower florets, cut into quarters
1 cup vegetable stock
3 tbsp butter, divided use
6 oz pasta of your choice, cooked
grated Parmesan cheese (for serving, to taste)

Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes.

Add the broccoli, cauliflower, stock, remaining 1/2 cup of water,1 cup vegetable stock and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes.

Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.

Source: Peak of the Market Soups/Stews, Peak Market

Category:  Soups
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