Hearty Winter Roots Soup

Name: Hearty Winter Roots Soup
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cups peeled, diced rutabaga; 2 medium carrots, peeled and coarsely chopped; 2 medium potatoes, scrubbed and diced; 2 medium parsnips, scraped and diced; 1 large celery stalk, diced; 1/3 cup quick-cooking oats; 1/4 cup dry white wine; 2 teaspoons salt-free seasoning (see page 4 for brands); 2 vegetable bouillon cubes; 1 cup rice milk, or as needed; 1/4 cup Silk creamer; 1 cup grated cheddar-style nondairy cheese; Salt and freshly ground pepper to taste

December 9, 2011

(A chunky mélange of rutabaga, carrots, potatoes, and parsnips with a hint of cheese) This hearty soup makes use of a couple of underused winter vegetables—parsnips and rutabaga—to great results. Make sure you have a good, sharp knife for cutting the rutabaga.

Recipe notes

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