Roast root vegetables in ginger puer (pu-ehr) broth. Vegan and Gluten free.

Posted on August 20 2014


I make two soups on Tuesday and then have to run errands. When I get back in the afternoon Randy and Jaci look frazzled. School is back in session, lunch business was brisk and I need to make another soup.

My friend Sherry has been traveling and she came back with gifts from Tennessee. The rich, dark honey has been claimed by Randy (probably never to be seen again). The sorghum syrup I have earmarked for pecan pies. But there is a beautiful bunch of home grown beets, the perfect start to a roast root vegetable soup!

There’s a bit of time invested in the vegetable peeling and chopping but this is a straightforward, easy recipe. Probably more appropriate for a Fall menu but this time of year we are so sick of the heat in Florida we pretend Fall is just around the corner, not another two and a half months away!


A bit of peeling and chopping


Organic ginger puer tea, brewed strong in a brewer adds zing, earthiness and complexity to the soup.


Twenty minutes of simmering and the soup is ready for tasting.


My official taster approves!

Roast root vegetables in ginger puer broth

2 lbs beets

2 lbs carrots

2 lbs parsnips

2 lbs small, red potatoes

1 lb cremini mushrooms

16 garlic cloves, peeled

one large yellow onion, cut in slivers

1/4 cup good olive oil

1 tbs balsamic vinegar

1/2 tsp Greek oregano

1/2 tsp ground white pepper

1/2 oz organic Ginger Puer

Home made vegetable broth or the best commercial broth you can buy. I like using Custom Culinary Savoury Vegetable Base. Peel and chop the beets, carrots and parsnips into bite size pieces. Wash and chop potatoes in same size pieces. Quarter the mushrooms. Put ginger puer in a brewer with two cups of hot water and let steep until veggies are cooked. Toss all the veggies with olive oil, vinegar, oregano and pepper and roast in 395 F oven for 45-60 minutes, until browned and fragrant. Put veggies in broth (scrapping all browned bits) into pot. Strain tea onto veggies and top with broth. Simmer for 15-20 minutes. Taste and adjust seasonings. Enjoy!


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