Instructions: Harvest time soup. The quantities given for the vegetables are all ballpark. Peeling is optional; just scrub with a good stiff brush then cube into 1/2" or less pieces. This soup freezes well if stored in airtight containers.

Heat oil in soup pot. Add onion, garlic, ginger, 1/2 teaspoon salt, and saute over low heat for about 10 minutes.

Stir in remaining vegetables and another teaspoon of salt. Cover and cook over medium heat for 10 minutes.

Add water and cinnamon stick. Bring to a boil, then turn the heat way down. Cover and simmer for 10 minutes. Remove the cinnamon stick, cover again, and continue to simmer for about 5 more minutes, or until the vegetables are completely tender.

Place about a quarter of the vegetables and some of their cooking broth in a food processor or blender and process briefly to thicken but not to a smooth puree. Return the processed batch to the soup pot and stir it in.

Serve hot, with a very light sprinkling of grated fresh horseradish on top

(go easy) and slices of crisp toast spread thickly with an onion marmalade. Allow 1 hour total.

Makes 6 to 8 main dish servings. PER

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.