Yield: 6 servings

Prep time: 15-20 minutes

Total time: 1 hour, 15 minutes

INGREDIENTS:

• 2 tbsp olive oil
• 1 spanish onion, diced
• 4 garlic cloves, grated
• 1 tbsp harissa - harissa is spicy so feel free to omit
• 1 medium parsnip, diced
• 1 cup turnip, diced
• 1 small sweet potato, diced
• 1 cup carrot, diced
• 1L chicken or vegetable stock
• 1 tsp salt
• Black pepper, to taste

INSTRUCTIONS: 

1. In your pot (we recommend a heavy bottomed pot, such as a dutch oven) over medium heat add in the olive oil and onions and sauté until translucent – approx. 4-6 minutes. Add in the garlic and cook until fragrant.
2. Add in the harissa and cook for a minute or two (skip this step if omitting harissa).
3. Add in your chopped root vegetables and cover with stock. Season with salt and pepper.
4. Put the lid on your pot and on medium heat allow to gently simmer for 45 minutes to 1 hour until the vegetables are soft and tender.
5. Transfer soup to a blender and blend until smooth. 
6. Transfer soup back into the pot and check for seasoning, adjust if needed.