Pick up local root vegetables from a farmer's market to add to this soup, a warm and tasty option when the thunderstorms bring a chill to these spring nights.
ALL-PURPOSE ROOT VEGETABLE SOUP
Put stock and herbs in a large soup pot and bring to a simmer. Add diced vegetables. Return to a low simmer for about 20 minutes, or until vegetables are tender. Swirl in butter, if using. You can easily add cooked pasta, petite meatballs, garbanzo beans, kale or cream, as desired. Makes 6 servings.
PER SERVING: Calories 54, Trace fat (No sat), No cholesterol, Sodium 1,017 mg, Fiber 2 g, Carbohydrates 11 g, Protein 2 g, Sugar 4 g
SOURCE: Joanne Bondy/Stocks & Bondy