Monday, 18 February 2008

Gluten Free/Dairy Free Organic Soup with Roots

Roots. We all have 'em and we all should eat more of 'em. Blend 'em up and you get a medley. A melting pot if you will.

Canada has lots of roots.

I love that about her.

Organic Soup with Roots

The ingredients are in the picture on the top right and are listed (roughly) clockwise from the top:
6 cups chicken/turkey stock (I make my own whenever I cook any meat with bones). You could also use just water.
1 organic onion
1/8 head organic red cabbage
4 stalks organic purple kale
1 large organic carrot
1/2 cooked squash (I find it easier to peel when it is cooked)
3 small organic beets, peeled
3 organic jerusalem artichokes (well scrubbed)
1/2 organic burdock root (well scrubbed)
1 medium organic rutabaga
Use a blender and the stock to puree the above. Add to a large pan (I've used my cast iron dutch oven)
Sea salt, sage, rosemary and thyme to taste
Once this is boiled simmer for at least 1 hour.

This freezes well.

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All of the above items were purchased at Karma Co-op ;)

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