- 2 cups (1-inch thick) sliced carrot
- 2 cups (1-inch) peeled and cubed beets
- 1 cup (1-inch) peeled and cubed turnip
- 3/4 cup (1-inch thick) sliced parsnip
- 12 large peeled shallots
- 8 large peeled garlic cloves
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 teaspoons peeled and minced fresh ginger
- 1 and 1/2 teaspoons chopped fresh sage
- 3 cups Vegetable Stock*
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped flat-leaf parsley
- 4 teaspoons Tofutti sour cream**
2. Transfer the vegetable mixture to a Dutch oven over medium heat. Add the flour, ginger, and sage; cook for 3 minutes.
Note: This was an interesting step, in which the now-tender root veggies and flour combined to form what almost looked like a roux.
3. Add the vegetable stock and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Stir in the salt and black pepper. Ladle 1 and 1/3 cups stew into each of 4 bowls, and top each serving with 1 and 1/2 teaspoons parsley and 1 teaspoon sour cream.
I recommend focaccia on the side to round out the meal - and soak up the last of the broth. Make your own, or take a short cut and try the onion focaccia from Iggy's bakery; it's located in Massachusetts, but they sell it at my local New York Whole Foods, and may at a store near you.
And purely for fun, here's the aftermath of chopping the beets - the only food I know of that makes a vegan look like she has bloody hands:
*If you haven't prepared the stock recipe, substitute water.
**I recommend Tofutti's sour cream here because it's the richest and thickest vegan version on the market, and will be most like the creme fraiche that would garnish a non-vegan version of this soup.
4 servings (1 and 1/3 cups stew, 1 and 1/2 teaspoons parsley, 1 teaspoon sour cream), Calories 189
Although it didn't occur to me during preparation, one bite and I realized this is really a beefed up (er, tofu-ed up?) version of borscht - heartier and chunkier, but very similar in taste. The parsnip and turnip were my favorites - so tender and sweet from roasting. The occasional pop of fresh ginger gave a bright note to an otherwise rich soup, and I would add more next time. I also recommend cutting the shallots into smaller pieces after you roast but before you transfer to the Dutch oven; the large shallots were hard to eat off a soup spoon. A touch too much black pepper.