Deeply Rooted Root Vegetable Soup

1 large onion, chopped
3 celery stalks, chopped
3 garlic cloves, minced
7 cups water
7 cups vegetable broth
4 carrots, coins
2 sweet potatoes, cubed
2 parsnips, cubed
4 bay leaves
handful parsley sprigs, chopped
1 Tbsp. fresh thyme
1 whole nutmeg, freshly grated
1/8 tsp. cayenne
Sea salt, to taste
Fresh ground pepper, to taste

In a large soup pot, heat olive oil then sauté onion, celery and garlic for 5 minutes or until the onion becomes translucent.  Add all other ingredients, bring to a boil, then reduce heat for a half hour or until the vegetables are tender.  Remove bay leaves and garnish with fresh thyme, nutmeg, parsley, salt and pepper to taste.


Adapted from and inspired by The Vegan Muse

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