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WINTER ROOT VEGETABLE SOUP

Makes 6 servings
Each serving equals one 5 A Day serving

INGREDIENTS
1½ Tbsp olive oil
8 garlic cloves, chopped
1 cup celery root, peeled and finely diced
1 cup parsnips, peeled and finely diced
1 cup rutabaga, peeled and finely diced
1 small beet, peeled and finely diced
½ cup red wine
3 cups vegetable stock
1 cup water
1 tsp sage, dried
1 tsp thyme, dried
1 tsp oregano, dried
1 Tbsp fresh parsley, chopped


In a large saucepan, heat the olive oil until lightly smoking and add the garlic, onions, carrots, celery root, parsnips, rutabaga, beet, and turnip.

Cook the vegetables over high heat, until they are slightly golden, about 4 minutes, stirring occasionally.

Deglaze the pan with the red wine and reduce the liquid by half.

Add the stock, bring to a simmer, and cover the pan.

Cook at a simmer, covered, for about 8 minutes, or until all the vegetables are tender; add more stock as necessary to keep the vegetables covered.

Add the sage, thyme, oregano, and parsley.

This stew can be made one day ahead and reheated.

Nutritional analysis per serving: Calories 113, Protein 2g, Fat 4g, Percent Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 387mg.

Source: Chef Stephen Pyles for Melissa’s World Variety Produce