Rush Hour Recipes brought to you by Whole Foods Co-op

ROOT VEGGIE SOUP

1/2 large Yellow Onion, diced

3 stalks Celery, slices

1 c. Carrots, large diced

1 med. Beet, diced

1 large Red Potato, diced

3/4 c.  Parsnip

1 c. Garnet Yam, diced

3 cloves Garlic, rough chop

4 1/2 c. Kagome True Veg Juice

1 1/2 c. water

1 T. fresh Parsley

2 c. fresh Spinach

pinch fresh rosemary

salt and pepper to taste

Saute onion, garlic, and celery in olive oil until onions are translucent. Add all root veggies, veggie juice, and water and bring to a boil. Lower to a simmer and add parsley, rosemary and thyme. Simmer until all veggies are cooked through. Add spinach at the end so it it wilted. Add salt and pepper to taste. Serve with a crusty peasant bread.