Recipe for Sweet Root Vegetable Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 cup dry sherry or apple juice
1/2 cup chopped onions
1 tsp caraway seeds
4 cup vegetable broth
1/2 cup julienned beets
1/2 cup julienned parsnips
1/2 cup cubed winter squash
1 cup julienned russet or red potatoes
1 med carrot, chopped
2 cup chopped green cabbage
Salt and freshly ground black pepper, to taste
2 tbl apple cider vinegar
2 tbl sugar or maple syrup
1 cup canned tomato sauce
Instructions:
Instructions: MAKES 6 SERVINGS. LACTO/VEGAN

A host of root vegetables makes this sweet soup a hearty winter favorite. Our tasters also enjoyed it served chilled in the style of Russian BORSCHT.

In large Dutch oven, heat sherry or apple juice to boiling; add onions. Cook 3 minutes over medium-high heat, stirring frequently. Add caraway seeds; cook 1 minute. Add 1 cup broth, beets, parsnips, squash, potatoes, carrot and cabbage. Simmer, stirring occasionally, 10 minutes, then add remaining broth.

Bring soup to boil, lower heat, and simmer covered until roots are soft, about 40 minutes. Stir in salt, pepper, vinegar, sugar or maple syrup and tomato sauce; simmer 10 more minutes. Adjust seasonings; serve hot with a dollop of yogurt if using.

Makes 6 servings.

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