Serves: 6-8

Step 1: Saute Aromatics and Seasonings

• 1 Tbsp. coconut oil
• 1 med onion, diced to ½”
• 2 cups celery, diced to ¼” (from about 3 stalks)
• 4 cups mushrooms sliced ¼” thick (if large mushrooms, cut slices into halves or thirds) (from about 4 large or 8 medium mushrooms)
• 1 to 2 Tbsp. chopped garlic, to taste
• 2 to 4 tsp. Moroccan spice blend (see Notes)
• 2-4 shakes cayenne pepper, if desired, to taste

In a large soup pot, warm oil over medium heat until hot but not smoking. Add onions and saute about 5 minutes. Add celery and mushrooms and saute another 5 minutes.

Push vegetables to sides of pan, add another teaspoon of oil and warm. Into warmed oil, add garlic and spice blend and cook 2-3 more minutes. Then stir into vegetables.

Step 2: Add Vegetables and Simmer

• 1 cup parsnips peeled and diced to ½” (from about 2 med.)
• 2 cups carrots sliced ¼” thick (from about 4 to 5 medium carrots)
• 2 cups potatoes diced to ½” (from about 3 to 4 med. potatoes)
• 28-oz. can diced tomatoes, with juices
• 2 quarts rich chicken, beef or vegetable broth
• Salt and freshly ground pepper, to taste

Add parsnips, carrots, potatoes and tomatoes to onion mixture, along with broth and salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, covered for 20 to 30 minutes until vegetables are tender to taste.

Step 3: Taste and Adjust Seasonings; Serve

• Fresh lemon juice

Taste and add more salt, pepper or spice blend, as desired. Serve immediately with a squeeze of lemon juice or, if possible, remove from heat and leave covered for 20-30 minutes to let flavors meld.

Notes

Moroccan Spice Blend

● 2 tsp. ground cumin
● 1 1/2 tsp. ground turmeric
● 1 tsp. ground cinnamon
● 1 tsp. ground cardamom

Combine in a small jar and then shake to combine thoroughly. Cover tightly and store. Other uses can be found in this post: https://cookhappylivehealthy.org/blog/recipe-simple-moroccan-spice-blend/

More Winter Vegetable Additions

● 1 med. rutabaga
● ½ lb. Brussels sprouts