Winter Veggie Soup

I like to stick to fruits and vegetables that are in season as much as possible, which can be tricky when a) it's the dead of winter and b) you can get just about any kind of produce at the store.  But here's a great soup made from winter root vegetables.

Recipe:
4 tablespoons butter
2 onions, peeled and chopped
5 carrots
2 parsnips
1 rutabaga
2 potatoes
1 quart chicken or vegetable stock
Garlic
Salt, pepper, spices

In a large stockpot, melt butter and cook onions until translucent.  Meanwhile, peel and chop all vegetables and add to the pot.  Add about a cup of water, cover and cook for 25-30 minutes, stirring occasionally.
Add stock, garlic, salt, pepper, and spices (I like thyme and sage).  Bring to a boil, then reduce to simmer and cook until vegetables are tender.  Remove from heat and puree using either a regular blender or an immersion blender.  Add more stock or water if soup is too thick.  Season to taste and serve.

This soup was great!  Very mild and earthy, perfect for a cold, blustery day.