Ingredients

1 Fennel Bulb

2 med size Beets

3 Celery Stalks

2 Carrots

2-3 tbsp Olive Oil

1 med size Yam/Sweet Potato

1 med size Onion

4-5 cups of water

1 tsp Basil

2 tbsp Chive’s/Green Onions

1 tsp Lemon Grass

3 tbsp of your favourite Miso Gravy

2-3 tsp Balsamic Vinaigrette

Salt to Taste

Preparation

-Start warming the Olive Oil in a Medium/Large Pot. While it’s heating up start preparing your veggies and add them as you finish each so they can start cooking along.

  • Chop the carrots and celery in a small the med dice. -Scrub and wash the Beets, I leave the skin on, by the time the soup is cooked the skin will be tender and it’s full of flavour and nutrients. Dice to bite size chunks.
  • Rinse the Fennel and cut off the top stalks and set aside for a future soup if you like. Chop the Fennel bulb much as you would celery or an onion to bit size pieces. -Scrub and wash the Sweet Potato and dice to bite size chunks, again I prefer to leave the skin on, but to each his own.
  • Let the Veggies cook until the Sweet Potatoes brown a little bit. Once they are all a little tender add the water and bring to a boil then reduce to a simmer.
  • Now spice to taste, the one’s that I listed above are just a recommendation, but I found this soup so delicious and the Lemon Grass gave it just that little bit of “what is that”. -Cook until all Veggies are fork tender.