This week I've been ill and haven't cooked much of anything. When I was ill as a kid, my mother used to cook up this soup with leeks, celery and root vegetables. Today, my first day up and out of bed, I attempted to emulate her recipe.
Roasted Root Vegetable Soup
Warming root vegetables, soothing leeks, and minerally dense sea vegetables will reverse any signs of cold or flu. Enjoy this soup on a cold, rainy Seattle afternoon.
2 tablespoons high quality unrefined, extra virgin olive oil
2 tablespoons fresh ginger, minced
4-5 cloves fresh garlic, minced
1 medium leek, chopped
1 medium parsnip, peeled and cubed
2 medium carrots, cut in discs
1 large rutabaga, peeled and cubed
1 cup of fresh or dried nori, sea lettuce, or bladderwrack, chopped coarsely
6 cups vegetable or chicken stock
Heat stock pot to medium high, add olive oil. Saute ginger and garlic for 1 minute. Add leeks and saute until glistening. Add carrot, parsnip and rutabaga and saute for 3 minutes. Add vegetable or chicken stock bring to a boil. Turn heat to low and simmer for 25 minutes or until vegetables are soft.
Prep time: 40 minutes
Copyright 2009, Genevieve Sherrow, Original Recipe.