I make roasted vegetable soup with pine nut cream instead of cream. It’s delicious.  Even before this basket I used a wide variety of vegetables with much success including rutabaga, parsnip, potato, turnips, etc.  I always use carrots, celery, and onion as well.  You saute onion and a few stalks of celery and add soup stock.  Roast your vegetables separately in the oven adding sea salt and EVOO.  Add the vegetables to the soup as well as pine nut cream.  1/2 cup pine nuts blended with 1 3/4 cup water and a small bit of salt.  Let simmer for 15 minutes, cool, and then blend.  It’s my kids favorite soup and they  devour it so I know they are getting their veggies 🙂

The full text of the roasted vegetable soup and pine nut cream can be found http://www.vitalita.com/docs/ATasteOfVitality.pdf which is a dairy free/vegan cookbook that is 90% gluten free as well.