1 onion, chopped
3 dried ancho peppers, toasted, soaked, and chopped
6 cloves of garlic
5 cups water. Pepper soaking liquid is good here.
1 teaspoon rosemary
salt and pepper
In a soup pot saute the onions in the olive oil until they start to brown, about 5 minuntes. Add the peppers and garlic, cooking about 5 minutes. Add the potatoes, turips, parsnips and rosemary. Cook the 5 minutes. Add the water and simmer until veg is tender, about 30 minutes. Salt and pepper to taste. Eat with crusty vegan bread.