With strictly fresh vegetables and water, this wholesome soup can be prepared year-round and provides all the carbohydrates you need in a meal. To amp up the protein, swirl in a spoonful of whole-milk yogurt per serving.
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(Serves 6-8)
10 cups water
1 tsp. sea salt, or to taste
2 bay leaves
2 cloves garlic, halved
1 medium beet, cut into ¼-inch strips
1 small celery root, cut into ½-inch strips
2 medium carrots, cut into ¾ inch pieces
2 stalks celery, cut into ¾ inch pieces
1 medium turnip, cut into ¾ inch pieces
1 medium onion, cut into ¾ inch pieces
1 medium Mexican (light green) zucchini, cut into ¾ inch pieces
1 cup of cabbage, cut into ¾ inch pieces
½ tsp. harissa powder
1 cup chopped Italian parsley
¼ tsp. coarsely ground black pepper
2 tsp. olive oil
Place water, sea salt, bay leaves, garlic and beets in a soup pot and bring to a boil.
Reduce heat and simmer for 15 minutes or until beet is half-cooked.
Add celery root, carrots, celery and turnip and simmer for about another 10 minutes.
Add onion and zucchini and cook for another 10 minutes.
Add the rest of the ingredients and simmer until vegetables are soft.
Adjust seasonings and enjoy.
