Yummy Veggie Soup!

As a relief from the preachy blogs that I've been posting lately, I'm going to share with you the fantastic soup that Stephanie and I created last night. It was devoured too fast for me to take a picture of it, so you'll just have to try it for yourself! This soup works well when served with a hearty bread. (And make sure that you buy organic produce when you can!)

Stacie and Stephanie's Early Spring Veggie Soup

What you'll need:

2 boxes veggie broth
5 or 6 medium sized carrots
5 or 6 medium sized potatoes
1 celery root
1 red bell pepper
1 onion
1 large portabella mushroom
2 large handfulls of spinach
Fresh basil (6 leaves)
Fresh garlic to taste
Shallots to taste
Olive oil
Butter
Oregano
Salt and pepper to taste

What you'll need to do:

1. Pour the veggie broth into a large pot, start to heat.
2. Chop the basil, garlic, and shallots, add to broth.
3. Chop the potatoes (after washing!) and add to broth.
4. Chop the carrots (after washing!) and add to broth.
5. Chop the bell pepper and onion and add to broth.
5.5. Grate the celery root (you'll want about a handful), add to broth.
6. Chop the mushroom into bite-sized pieces, and saute with olive oil, butter, garlic, and oregano. Add to soup when the mushroom has turned soft and dark.
7. Add salt and pepper to taste.
8. Allow to simmer until potatoes and carrots are fork-tender.

Enjoy! :)