Winter Vegetable Soup

Chase the winter chills with a bowl of hot soup. This colourful, vitamin-rich yet low-fat soup can be made with other Ontario winter vegetables, such as rutabaga or squash. For lunch, take to work in a sealed container and heat in your microwaveable mug. Serve with crusty bread.

In large saucepan, combine onion, carrots, beets, garlic and broth. Cover and bring to a boil; reduce heat and simmer, covered, 10 minutes.
Add parsnips, cabbage, marjoram and thyme; cook until vegetables are tender, about 15 min. Season to taste with salt and pepper. Garnish with parsley.

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