I readily admit that I am a soup lover. All through fall and winter I make soup one or two times a week and eat it everyday. I'm always experimenting to come up with new varieties. Soup packs a nutritional punch when it is filled with a variety of vegetables, legumes, and grains. This soup is a great lunch or dinner starter as it is a classic vegetable soup without any fuss. You can put it together in about five minutes and let it simmer while you prepare your entree. The secret is to use frozen vegetables to fill out the soup so that you aren't doing much washing and chopping.
Root Vegetable Soup
Serves 6-8
32 ounces low-sodium vegetable broth (4 cups)
3 cups tomato juice
1 16 ounce package frozen root vegetables*
3 medium potatoes (any variety), peeled and diced
1 stalk celery, diced
1/4 tsp coriander
1/4 tsp cumin
parsley leaves as garnish, optional
Place vegetable broth, tomato juice, root vegetables, potatoes, and celery in a large soup pot. Bring to a boil. Reduce heat to medium-low and simmer, covered, 30-40 minutes or until vegetables are tender. Stir in coriander and cumin and serve garnished with parsley leaves if desired.
*If you can't find a bag of frozen root vegetables, use a combination of sweet potatoes,
carrots, parsnips, and onions - about 3 cups total.
Need sandwich ideas to go with this soup? Try my no-egg salad or mashed chickpea filling.
