Ingredients

The following ingredients have 4 Servings
  • 1 medium celeriac (celery root), cubed (about 3 cups), divided
  • 4-5 medium carrots, sliced (about 2 cups)
  • 1 1/2 cups cubed butternut squash
  • 1 medium onion, cut into eight pieces (about 1 cup)
  • 1 medium parsnip, sliced (about 1 cup)
  • 2 medium Yukon gold potatoes, cubed (about 1 cup)
  • 3 garlic cloves
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp tomato paste
  • 2 tsp salt
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp ground black pepper
  • 10 oz  Enoki mushrooms, roots removed

Instruction

  • Combine half the celery root, the carrots, onions and garlic in the food processor and pulse until chopped very small.
  • Heat olive oil in a large soup pot. Add chopped vegetables and cook over medium high heat for 10-12 minutes, stirring frequently.
  • Add tomato paste, salt, turmeric, cumin, coriander and pepper and continue cooking for 3-4 minutes, stirring frequently.
  • Add 8 cups water, bring to a boil and add the rest of the celery root, butternut squash and the potatoes. Reduce heat and simmer, covered, for 35-40 minutes.
  • Remove from heat. Add Enoki mushrooms and let it sit, covered for 5-10 minutes. Enjoy!