 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A Low GL robust root soup. I like to garnish this soup with a little parsley and serve it with a slice of dark rye bread. Ingredients:
1 onion, chopped |
2 garlic cloves, chopped |
2 teaspoons olive oil |
1 carrot, peeled and chopped |
1 sweet potato, peeled and chopped |
1 turnip, peeled and chopped |
1 parsnip, peeled and chopped |
1 teaspoon ground ginger |
1/2 teaspoon dried chili pepper flakes |
5 cups vegetable stock |
Directions:
1. Fry onion and garlic in olive oil in a large pan for a few minutes until softened.
2. Add all the root vegetables and cook for about 10 minutes until softened.
3. Add ginger and chili flakes and cover with vegetable sock.
4. Cook for 10 minutes, blend and serve.
|
|