Root Veggie with Mushroom Soup

richard, tresspassing - abandoned cabin - winter 2010-11

hello!

we finally did get snow. yesterday. since it’s been so warm and dry  this winter, i kind of like the snow pelting me in the face. it made me feel alive.

recently, richard  requested that i make a pot of vegetable soup. i started to do just that, well my standard version, and then thought of being a little more creative and try making a root vegetable soup; partially inspired by a few parsnips i happen to have.  i  love  parsnips and carrots together. also, i happened to find several shiitake mushrooms growing (or actually drying) on richard’s mushroom logs. the parsnips should be coming out of my fall garden, but the seeds didn’t germinate……

as it turns out, i came up with a hearty vegan soup. lets call it ‘root vegetable with mushroom’ soup

olive oil for sauteing

1 onion, chopped

2 cloves garlic, chopped

2 carrots, chopped

1 or 2 parsnips, chopped

1 large potato, chopped

shiitake mushrooms, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 1/2 cups vegetable broth

1 cup soy milk

saute onion in olive oil for a couple of minutes and add garlic, mushrooms, and other root veggies. cook a few more minutes. add rosemary and thyme. add vegetable broth and simmer vegetables until tender. add soy milk and heat through. if it’s not ‘soupy’ enough add some water.

great with homemade yeast or corn bread!

you could use a variety of root veggies in this recipe. use what you have on hand and experiment. also you could use coconut milk  and curry seasoning instead of soy milk, thyme, and rosemary.  there’s no way you can mess up such a simple soup .

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on anti-consummerism :

consider buying what you need second hand. second hand charity stores are a great way to find what you need and also help others.

namaste,

julayne

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