Golden Harvest Soup

GOLDEN HARVEST SOUP WITH CRANBERRY RELISH FOR FALL

4 C. veggie broth (more as needed)
1 1/2 tsp. turmeric
a few saffron threads
salt to taste
a little dried, crumbled sage
1 Tbsp. oil
2 C. chopped sweet potatoes
2 C. diced rutabagas or turnips
1 C. diced golden beets
1 C. chopped parsley root (or parsnip)
1/4 C. peeled minced burdock root
1/2 C. diced onion
2 minced garlic cloves
1/2 C. diced carrot
a little lemon juice

Begin by sauteing the vegetables and garlic in oil in a nice soup pot with a little salt. After 3 minutes add sage, turmeric and saffron and stir. When you smell a fancy fragrance add the broth and the rest (haha, just add all of that after 1 minute). Bring to simmer and cook, adding more liquid as necessary for 25-40 minutes (depending on how soft you like your roots to be). Adjust seasoning to taste.

Serve with Cranberry Relish...

Cook 1 C. cranberries in 1/2 C. pomegranate juice with salt and pepper to taste, 1/4 C. chopped red onion, a little carrot and ginger,  1/2 tsp. garam masala, a little sugar to taste, 2 tsp. oil, 1 Tbsp. chopped parsley, a little lemon juice and a pinch each of cloves, cardamom and curry powder. You can also add red or orange bell pepper, orange, chilies or what have you. When the cranberries are cooked give the whole thing a quick coarse blend and adjust seasonings to taste. It won't take long, about 10 minutes. Serve with soup.