Lazy Root Veg Soup

Been feeling the need to get more “grounded” now that ye old holidays are upon us? Same here. Consuming copious amounts of root vegetables is one way to get there. It’s winter, so it’s time to hunker down and prepare… For the famine. For the family. For hibernation. It’s about to get real out there. Cilantro was on sale at Dan’s Fresh Produce for ¢49!! I cannot pass up a deal, so natrually, I set off to make some cilantro + something soup. As you may know, cilantro is one of those polarizing veggies (herbs?). You either love it or you hate it. There are entire websites dedicated to those whose hatred of cilantro is strong enough to, well, dedicate a website to I suppose. Love it or hate it, cilantro has amazing immune boosting properties which are key this time of year. Also, it’s delicious. I grabbed this giant bag of ¢49 cilantro, a couple turnips and was on my way.
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Turnip (for what?!) Soup w/cilantro:
• 2 turnips (peeled-ish)
• 2 boxes of TJ’s Miso Ginger broth (or make your own. I’m not perfect)
• 1-2 Tbs of whole Cumin seeds (powder is fine too if you’re not fancy)
• 4-6 cloves of garlic (depending on how you roll with garlic)
• 4 giant handfuls of cilantro + more for garnish after
• 1 handful of white or red quinoa (sprouted for more nutritional value)
• 1 small head of savoy cabbage
• 1 lemon or lime
1) Toast the whole garlic cloves with the cumin seeds in your soup pot with some ghee or coconut oil. 2) add broth + chopped turnips. 3) Let simmer for about 20 minutes, then add the quinoa. 4) Cook for another 10 minutes, or until turnips are soft, then blend with your immersion blender (seriously, if you haven’t already bought one of these, do it. Or just ask Santa. You can thank me later). 5) Add cabbage + lemon/lime to pot before ladling into bowls (cabbage should still be crunchy). 6) salt to taste and garnish with more cilantro… Enjoy!
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