VEGETABLE SOUP

Ingredients:

• ½ cup Olive oil
• 2 Large onions, sliced
• 8 Garlic cloves
• 2 Leeks, sliced
• 2 Carrots, sliced
• 1 Celery root, quartered
• 1 Parsley root, sliced
• 3 Large red potatoes, cubed
• 1 Bunch cilantro, chopped
• 4 Celery stalks
• 3 tbsp Roots Broth Blend
• Water 
  
  

Preparation:

1. In a large pot, heat the olive oil.
2. Toss in all the vegetables except cilantro and steam on low heat, covered, for 15 minutes, stirring occasionally to prevent sticking.
3. Add enough water to cover vegetables and bring to a boil.
4. Add Roots Broth Blend and cook on low heat, covered, for 1 hour.
5. Add chopped cilantro, continue cooking on low heat for an additional 15 minutes. 
6. Serve immediately or store in the refrigerator for up to 4 days.