St. Genevieve's Soup

• 2 medium beets
• 1 medium turnip
• 2 carrots
• 2 medium red potatoes
• 1 stalk of celery
• 1 large onion, chopped
• 1 medium-size bunch fresh spinach, chopped
• 2 1/2 quarts cold water
• 1 bouillon cube (vegetable or chicken)
• 6 tablespoons vegetable oil
• 3 tablespoons parsley, finely chopped
• Salt and freshly ground black pepper to taste

1. Peel and cut into small dice the beets, turnip, carrots, potatoes and celery and place in a pot with the onion and spinach.
2. Cover with the water and bring to a boil.
3. Simmer over medium heat for 1 hour.
4. Add the bouillon cube, oil, parsley, salt and pepper to taste.
5. Stir and simmer for 15 minutes more.
6. Serve hot or refrigerate and puree to serve cold.

beets, carrots, red potatoes, celery, onion, fresh spinach, cold water, bouillon cube, vegetable oil, parsley, salt

Taken from cooking.nytimes.com/recipes/1111 (may not work)