What's Boiling in the Cauldron

* Root Soup * – Yule Recipe
From 'Witch in the Kitchen' by Cait Johnson

This is a very earthy soup to honor the darkest night of the year, with a very rich scarlet/magenta color courtesy of the Beets, (which remind us of the Earth Mothers blood) whose deep purplish flesh and juices are so rich in vitamins and minerals that eating them becomes a nourishing infusion. And it is also a vegetarian friendly recipe that even any meat eater will enjoy!

Ingredients:
2 tablespoons olive oil
1 medium onion
2 cloves garlic, minced
6 cups vegetable broth
3 cups diced fresh beets
1 medium potato, diced
1/2 cup diced carrot
1/2 cup peeled, diced parsnips
1/2 teaspoon dried thyme
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt or to taste
freshly ground black pepper

In a large soup pot, heat olive oil. Add onion and garlic and sauté until softened, 5 to 7 min, then add the vegetable broth, beets, potato, carrot, parsnips, thyme, nutmeg, and sea salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 45 min. to 1 hour, until the beets and parsnips are tender. Serve Hot. Tips: I found that when I made this soup myself I used a cup less vegetable broth for the sake of thickness, and also because I was only serving two. But if you make more your Yule guests can eat, this soup also freezes well. And, because I'm a potato lover, I added a second medium potato for the fun of it. But experiment for yourselves! It's a wonderful soup, and easy to make, and the time it takes to prepare will be well worth the final outcome.