Cultivator Soup is both vegan and gluten-free
Back in the 80's I was Pastry Chef at The Winchester Inn in Ashland, Oregon. Among my duties was soupmaking, and over the years I worked there I must have made more than a thousand pots of soup, including several hundred batches of a deceptively simple soup called Cultivator. I may not have remembered the precise recipe, but I've certainly remembered the main ingredients and the spirit of the soup.
It isn't possible to give precise measurements of ingredients for this soup, I can only explain how to make it and what it should taste like. But most savory recipes are that way, even though recipe writers don't want to admit it. Basically, you'll want about two quarts of diced root vegetables and an equal amount of vegetable stock.
2 quarts vegetable stock or water
about 2 cups diced rutabagas
about 2 cups diced turnips
about 2 cups diced parsnips
about 2 cups diced red beets
A quick rinse of the pot, and it was ready to make soup. Add the strained vegetable stock to the pot. Drain the "white" root veggies and add them. Then drain the beets and add them. Bring to a simmer until the largish pieces are just done. You might want a bit of kosher salt at this point, or maybe not. Total time for me, including the stock, was about 2½ hours. Everything except peeling and dicing the beets can be done as much as a day ahead--save the beets for the last minute to get the best color.
What you should taste is the sweetness of root vegetables, with parsnip being perhaps dominant, and the beet flavor should be in the background. You should see a clear broth with a beautiful, jewel tone from the beets. The vegetables, which are diced fairly large, should be just done, not mushy. Serve with a light sprinkling of minced fresh parsley.
If you're cooking this for people who don't like vegetables, or don't like one of the featured root veggies, just don't tell them what's in it. As long as they don't mind eating beets they'll enjoy this soup. It's the only way I'll eat turnips and rutabagas. Beets and parsnips I enjoy!