servess: 6 - 8
Step 1: Rinse and peel your veggies. Cut them into bite-sized pieces (about 1 - 2 inch chunks).
Step 2: In a bottom-heavy large soup pot, heat olive oil over a small flame.
Step 3: Add chopped leeks and onion. Cook for about 5 minutes, or until translucent.
Step 4: Add chopped celery, carrot, parsley root, celery root, butternut squash, and garlic. Saute for about 10 minutes. Stir every few minutes.
Step 5: Add beans, broth, water, bay leaves, and spices. Increase the flame, and bring soup to a boil. After 10 minutes of boiling, cover pot, reduce to a simmer, and cook for about an hour and a half. The soup is ready when the broth has thickened, and root vegetables are fork tender.
Step 6: Remove bay leaves. (This is very important, as bay leaves can be a dangerous choking hazard.)
Step 7: Ladle soup into prepared bowls and garnish with chopped cilantro leaves, if desired. Enjoy!
Looking for more soup recipes?
Find more delicious recipes form Karen Biton-Cohen at K. abc Food & Photography.