Contributing Monkie Aria Alpert
Published on August 1, 2011
This is such a wonderfully nourishing simple soup to make on a chilly night with all those winter root vegetables you will find at the market right now. Serve with a nice thick slice of whole grain bread, a green salad and you got yourself a meal!
For the Recipe
1 TB extra-virgin olive oil
1 TB coconut butter
1 large yellow onion, coarsely chopped
1 leek, white part only, chopped
6 garlic cloves, peeled and left whole
2 TB fresh ginger root, peeled and finely chopped
2 pounds (about 8 cups) assorted root vegetables, such as rutabaga, carrots, Japanese sweet potato, celery root, parsnip, turnip, peeled and coarsely chopped
2 tsp lightly toasted and freshly ground fennel seeds or fennel powder
6 cups homemade vegetable stock or filtered water
1 cup unsweetened soy milk, homemade almond or walnut milk
dash of cayenne
1. In a large pot, heat oil and butter over medium heat.
2. Add onions, leeks, garlic, ginger and tsp sea salt and stir well.
3. Cover, reduce the heat to medium-low and slowly cook until the mixture is soft and juicy, about 15 to 20 minutes.
4. Check a few times and stir.
5. Add the root vegetable, ground fennel and raise heat to high and cook, stirring a few minutes.
6. Pour in the stock or water and bring to boil.
7. Reduce the heat to low and simmer, about 30 to 40 minutes, or until the vegetables are completely tender.
8. Use an immersion blender or, working in careful batches, a food processor or high speed blend, puree soup until smooth.
9. Put pureed soup back into pot and stir in the cup of milk, a nice pinch of sea salt and a dash of cayenne.
10. Garnish with spiced walnuts and serve with some bread and a green salad.