Beet And Fennel Soup

• 1 Fennel Bulb
• 2 med size Beets
• 3 Celery Stalks
• 2 Carrots
• 2-3 tbsp Olive Oil
• 1 med size Yam/Sweet Potato
• 1 med size Onion
• 4-5 cups of water
• 1 tsp Basil
• 2 tbsp Chive's/Green Onions
• 1 tsp Lemon Grass
• 3 tbsp of your favourite Miso Gravy
• 2-3 tsp Balsamic Vinaigrette
• Salt to Taste

1. -Start warming the Olive Oil in a Medium/Large Pot. While it's heating up start preparing your veggies and add them as you finish each so they can start cooking along.
2. - Chop the carrots and celery in a small the med dice.
3. -Scrub and wash the Beets, I leave the skin on, by the time the soup is cooked the skin will be tender and it's full of flavour and nutrients. Dice to bite size chunks.
4. - Rinse the Fennel and cut off the top stalks and set aside for a future soup if you like. Chop the Fennel bulb much as you would celery or an onion to bit size pieces.
5. -Scrub and wash the Sweet Potato and dice to bite size chunks, again I prefer to leave the skin on, but to each his own.
6. - Let the Veggies cook until the Sweet Potatoes brown a little bit. Once they are all a little tender add the water and bring to a boil then reduce to a simmer.
7. - Now spice to taste, the one's that I listed above are just a recommendation, but I found this soup so delicious and the Lemon Grass gave it just that little bit of "what is that".
8. -Cook until all Veggies are fork tender.

fennel, beets, celery, carrots, olive oil, onion, water, basil, green onions, lemon grass, gravy, vinaigrette, salt

Taken from www.epicurious.com/recipes/member/views/beet-and-fennel-soup-50086180 (may not work)