Sweet Summer Stew: Mary

Base:

Shallots

Celery

Carrots (more than other ingredients)

Onions (more than other ingredients)

Parsnips

Yukon gold potatoes (optional)

Water

Boil till soft and thick (2-3 hours). Blend.

Soup: 

Rutabaga
Parsnip
Zucchini 

Green onions (3 whole)
Add desired herbs (tarragon, herb de providence, etc.)
Kale

Salt and pepper

Sauté rutabaga till soft. Add parsnip and sauté till soft. Do the same for the zucchini. Add 1/2 of the onions. Add the herbs and heat till aroma is existent. Add base, the rest of the onions and kale. Salt and pepper to taste. Add nutritional yeast or cheese when serving.