This soup is called underground soup because it uses mostly root vegetables, i.e. things that grow underground.

2 cups onions, sliced
4 cloves garlic, minced
olive oil
2 cups sweet potatoes, 3/4" cubes
2 cups celery root, thinly sliced
2 cups rutabagas, 1/3" cubes
2 cups parsnips, 1/4" slices (or coins)
2 cups carrots, 1/4" slices (or coins)
low sodium chicken stock or homemade broth
cracked black or green peppercorns, to taste
a pinch of tarragon, or to taste

Sauté onions in olive oil for about 10 minutes. Add garlic for 2 minutes. Add vegetables, sauté for 3 minutes; cover with broth; bring to a boil for 1 minute. Reduce heat.

Simmer on low heat (or in a Crock-Pot). This can be left to bubble away on the very lowest setting for hours. Add pepper and just a pinch of tarragon, to taste. Adjust seasonings before serving. A pinch of garlic powder, salt and pepper, or a little bouillon can be added if needed.

Submitted by: Sarah