October Root Soup

2 small bunches green onions, crappy parts removed and roughly chopped

3 parsnips, peeled and chopped (nickel-sized)

2 lbs white sweet potato, peeled and chopped (nickel-sized, or a little larger)

1 head purple kale, stems removed, roughly chopped

1 large clove black garlic (or 1 tsp miso paste)

1 can white beans, rinsed and drained

2 cubes Not Beef bouillon

3 tbs ground fennel

2 tbs ground corriander

2 bay leaves

sea salt & pepper to taste

5 cups water

Simmer green onions and Not Beef together in 2 cups of water for about 10 minutes.  Add parsnips and sweet potato and boil with garlic, spices, and 3 cups water until soft.  Add kale and beans and simmer together on medium low until the kale is soft.  Add salt and pepper to taste.  Add more water if thinner broth is desired, and simmer together 5 minutes.

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