3 cups stock, additional filtered water to cover
3 large turnips
2 beets
1 bulb garlic
5-7 ribs celery
1 small butternut squash
3 small carrots
parsley - fresh or dried
2 onions
additional veggies as desired
salt to taste
1-2 tsp dried mustard
pepper
Chop all your veggies, dump everything in pot, and bring to a simmer. Simmer for about 20 minutes, or longer, until everything is soft.
I used turkey stock, which added a rich flavor, but you could use almost any stock. The sweeter veggies balance out the more bitter ones, and the beets make the whole soup pink!
