Tis' the Season for Root Veggies

One of the things why I enjoy autumn, is all the fresh produce at the market are at their best!! When you live up here, you have to learn to appreciate the positive things about the colder seasons!
Today's soup is one that I've made in many different ways for as many different occasions, and the original recipe and idea for this I got from my mom.
You can prepare it simply with red onions, potatoes, and carrots to get a very reasonably priced, delicious warm dish. Or you can go a bit wild, and use a variety of root vegetables that you find at your local market.

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Today I used potatoes, red onions, carrots, sweet potatoes, celeriac, parsnip, and leeks. I just peeled them, and cut them in small rough pieces. Remember that harder the vegetable is, the longer it takes to cook, so for example, celeriac and parsnips I cut in smaller pieces.
I cooked them in a vegetable stock, that reached just above the cut pieces in my pot.
When all the vegetables were done, for me it took about 20 minutes,
I took the the hand blender and pureed them into the stock, adding about 2 tablespoons of pepper cream cheese into the soup. The peppered cheese adds nice creamy flavor with a little kick to it from the pepper. Also at this point I add salt and pepper as needed after taste.

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And there it is! Easy, delicious meal I love to serve with some fresh bread. You can use it as a first course, as a warm lunch, or the main course with a heavier dessert coming after it.
And the aroma that fills your kitchen from the  vegetables cooking will whet your appetite!

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