Root Veggie Soup recipe post per request Susie

[Guest guest]

Susie here it is. I love soup also and eat it year round. I have really

enjoyed your lo han jai Buddha soup.

This recipe has been passed around and it's my old fave. You can really clean

up the veggies in the fridge with this one and each veggie adds it's own

wonderful flavor. It freezes well too in containers and zip-loc freezer bags.

I grab one on the way out the door to work quite often.

 

" Root Veggie Soup "

 

5 tblspns. olive oil (optional) I never use it

2 onions, chopped

4 shallots, peeled and chopped

1 leek thinly sliced

2 cloves of garlic chopped

2 carrots, peeled and finely diced

2 stalks celery diced

1 celeriac (celery root) peeled and diced

1 fennel bulb (optional) diced

3 potatoes peeled and diced

1 turnip peeled and diced

1 rutabagas peeled and diced

1 parsnip peeled and diced

1/3 cup barley

handful of chopped cilantro cooked right into the soup

salt, pepper, and pepper flakes to taste

between 6-8 cups of water.

 

I toss everything in the pot and bring to a boil, then simmer and cook about

40-50 mins. When done I mash very lightly a few times with the hand potato

masher. You can really mix and match veggies as you like. I usually ass more

potatoes and leave the shallots out unless I have some on hand. The recipe

states to saute onions, garlic and leeks in oil for five minutes at the start

but I never found that necessary and the oil just adds empty calories.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

" In the present position of the planets, it's impossible to say;

Just when I'll find my course again, with the boulders in my way.

I should be rolling down the skyway on my cosmic wheels;

Instead of stumbling down this highway on my boots of steel "

Source: Cosmic Wheels by Donovan