January Hill Country White Root Soup

This is a gluten-free soup, BTW.

It was hard to name this, because "Texas" implies heat, or BBQ, and you will find neither in this--except for some grated Daikon radish. That may be a surprise. When I don't feel quite right, it's time for a touch soup--that's when I simply wander the market, reaching for but not touching vegetables. If my hand relaxes on the veggie, it's desired for the soup. So the recipe comes after the selection. Today, I went heavily white root.

This Saturday I chose:

1/2 of one large white onion, peeled and diced
2 cups water
2 bunches of maroon carrots--short, fat fellows sometimes called Rainbow. Diagonal sliced.
5 medium to small Japanese white turnips, diced
1 heaping teaspoon grated Daikon radish. A friend warned me about fresh Daikon radish!
One 32 ounce ball jar bone broth (made only with sea salt), with fat (I had lamb on hand)
1 small-medium garnet sweet potato, peeled and rough diced
Two cloves classic white garlic, peeled, cored and minced
1 bunch young, skinny parsnips, trimmed, peeled, diced, and sauteed prior to adding to soup. (I used EVOO to saute.)
Grey Celtic Salt, coarse. About a teaspoon.
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The deep flavor comes from a bone broth as the base. You may want more salt, spices, some herbs--I'm in healing mode again, so I stopped here. And am about to go eat my root veggie lunch. First, I'll bake some tapioca with Parmesan center rolls!