I am always on the lookout for new recipes, fresh ideas and learning opportunities wherever I can find them.  I spend a considerable amount of time reading books, articles, and searching the web for information.

One of the websites I love to check out (and where this Creamy Root Soup came from) is PCRM, Physicians Committee for Responsible Medicine. It is loaded with information that includes publications, recipes, nutrition information, certification programs and so much more.

This recipe was easy and quick to prepare, tasted great and really hit the spot on a cool fall day.

Taken directly from the web page:

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free-radical damage. If you’ve never tried rutabagas before, you’ll come to appreciate the subtle and delicious flavor they add.


Makes 10 servings

3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus 3 cups, plus 1/2 cup)
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped (my note: If you can’t find rutabagas, turnips resemble this veggie and make a good substitute)
1 large sweet potato, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground ginger (I used 1 tsp of fresh ginger root)
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped


Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.

Nutrition Information | Per serving (1/2 cup):

calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg

Recipe from The Cancer Survivor’s Guide by Neal Barnard, M.D. and Jennifer K. Reilly, R.D.

Root vegetables are often underrated. Do you have a favorite root based recipe?  Please let us know, leave a comment…