Difference between revisions of "Celery Root Soup"
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and cook for another 5 minutes. | and cook for another 5 minutes. | ||
put the oven-cooked veggies into the pot. | put the oven-cooked veggies into the pot. | ||
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+ | [[Category: Cookbook]] |
Latest revision as of 13:03, 3 June 2005
- 1 large celery root, diced
- 2 medium potatoes, diced
- 1 japanese sweet potatoe, diced
- 5 small kholrabi, diced (skinned if that bothers you)
- 1 teaspoon canola oil
kholrabi should be cut to minimize fibery bits. put in 350-400 degree oven for 45 minutes.
- 1 onion, rough dice
- 2 stalks diced celery
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 tablespoon olive oil
fry on medium to medium-high until browned. add:
- 1/3 cup flour
- 1/3 cup nutritional yeast
add more oil if it seems to need it to make a paste. cook a bit, then add:
- 1 quart water
- plenty of thyme
- oregano
- some sage
- some basil
- 1 cup quinoa
simmer for 15 minutes. add:
- 1 bunch rough cut dinosaur kale
- 5 cloves minced garlic
- some salt
and cook for another 5 minutes. put the oven-cooked veggies into the pot.