Hearty Winter Roots Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cups peeled, diced rutabaga
• 2 medium carrots, peeled and coarsely chopped
• 2 medium potatoes, scrubbed and diced
• 2 medium parsnips, scraped and diced
• 1 large celery stalk, diced
• 1/3 cup quick-cooking oats
• 1/4 cup dry white wine
• 2 teaspoons salt-free seasoning (see page 4 for brands)
• 2 vegetable bouillon cubes
• 1 cup rice milk, or as needed
• 1/4 cup Silk creamer
• 1 cup grated cheddar-style nondairy cheese
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium heat until golden.
3. Add the rutabaga, carrots, potatoes, parsnips, celery, oats, wine, seasoning, bouillon cubes, and just enough water to barely cover the vegetables.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.
6. With a slotted spoon, remove about 2 cups of the vegetables and transfer to a shallow bowl or a plate.
7. Mash coarsely, then stir back into the soup.
8. Add the rice milk and allow the soup to simmer over very low heat for another 10 minutes.
9. Stir in the creamer, then sprinkle in the cheese, a little at a time, stirring in until fairly well melted each time.
10. If the soup is too thick, adjust the consistency with a bit more rice milk.
11. Season with salt and pepper.
12. Serve at once, or if time allows, let the soup stand off the heat for an hour or so before serving, then heat through gently before serving.
13. Per serving:
14. Calories: 212
15. Total fat: 9g
16. Protein: 4g
17. Fiber: 6g
18. Carbohydrate: 32g
19. Cholesterol: 0mg
20. Sodium: 140mg

olive oil, onion, rutabaga, carrots, potatoes, parsnips, celery stalk, oats, white wine, salt, vegetable bouillon cubes, rice milk, silk creamer, nondairy cheese, salt

Taken from www.epicurious.com/recipes/food/views/hearty-winter-roots-soup-378914 (may not work)