Saturday, January 14, 2017

Root Soup #Whole30

I signed up to bring a pot of soup to feed the robotics team today and decided to make a vegetarian sweet potato and black bean soup for them. That recipe will be shared later.

Since the sweet potato and black bean soup I made for the kids wasn't Whole30 compliant, I made myself a pot of soup rife with root vegetables and some winter greens.

  • 1 C diced onions
  • 2 cloves garlic, peeled and crushed
  • 2 T olive oil
  • 2 C carrots, cubed
  • 2 C potatoes, cubed
  • 1 C celery root, cubed
  • 6 C vegetable stock
  • 2 C thinly sliced kale
  • 1/2 C fresh parsley, chopped
  • freshly ground salt
  • freshly ground pepper

In a large souppot, heat your olive oil. Stir in the onions and garlic. Cook until the onions are translucent and beginning to caramelize. Stir in your cubed roots and cook for 2 to 3 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer and cook until the vegetables are fork tender, approximately 20 to 25 minutes. Fold in the kale and parsley and stir until the kale has turned a bright green. Season to taste with salt and pepper. Serve hot.

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