Fall Harvest Root Vegetable Stew Recipe

1 sweet potato
1 white potato
1 small rutabaga
2 onions
3 parsnips
4 regular carrots
6 cups vegetable broth
kosher salt and black pepper to taste

Peel and dice all the vegetables, then add to a big soup pot with the vegetable broth. Add salt and pepper to taste.

Put pot over medium heat, bring to a boil, reduce heat to low, lightly cover the pot and simmer gently for 15 to 20 minutes or until all the vegetables are fork tender, then serve hot.

You may put this soup in the blender and puree for a creamy soup instead of a chunky soup, if you wish.

Sprinkle chopped fresh flat leaf parsley on top of each serving if you wish.

Will serve 4 to 6.