Alkaline Eats – Hearty Root Soup

hearty root soup

 

 

 

 

 

 

This is a great warming soup that only uses low acid and low alkaline root vegetables that are really great for you.

This is a great winter or spring soup!!

Hearty Root Soup

Ingredients

1 large celery root or celeriac cut into chunks
3 medium turnips cut into chunks
1 medium rutabaga (swede) cut into chunks
1 large onion cut into chunks
3 cloves of garlic crushed
Large handful fresh parsley, finely chopped
4 tablespoons olive oil
Celtic Sea Salt
4 cups vegetable broth – I make my own. You can also use a vegan brand or any other brand that does not have mushrooms in it. (Stay away from fungus!)

How to Make

In a heavy saucepan, sauté the onions and garlic in the olive oil, on a low heat, until soft.
Add the celery root, rutabaga and turnips and sauté for one minute.
Add the vegetable broth, place the lid on the saucepan and leave to steam for 8 minutes or until the veggies are soft but with a bit still nice and firm. We don’t want to over cook them.

Pour the mixture into a blender and blend the soup until well pureed. Add the chopped parsley. Pulse the blender twice to get the parsley mixed but not pureed so you still have a white soup but it will now be dotted with green parsley.

Pour into bowls and sprinkle with some Celtic Salt, olive oil and any left over parsley you may have.

** You can add more broth or even some almond milk for a creamier heavier soup.**

Savoy Cabbage Slaw with Papaya and Pomegranate

 

savoy

Savoy Cabbage Slaw with Papaya & Pomegranate
Yield: 4 med sized servings or two really large ones (double recipe for a crowd)
organic produce is recommended
3 cups savoy cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup jicama, julienne sliced
1 cup papaya, julienne sliced
1 cup pomegranate seeds
1 cup raw macadamia nuts, either whole or roughly chopped
4 tbsp lime juice
finely grated zest of one half lime
3 tbsp cold pressed extra virgin olive oil, organic preferrably
1 1/2 tbsp maple syrup
pinch sea salt
1 watermelon radish, julienne cut, optional as garnish
Method
Finely shred cabbages with a sharp knife or a food processor and toss together in large bowl.  Julienne (slice in thin slivers) the jicama and the papaya and set aside.  Combine lime juice, lime zest, olive oil, maple syrup and sea salt and wisk well to combine.  Toss cabbage with dressing, adding the jicama slivers,  then carefully folding in the papaya & the pomegranate seeds so as not to crush them.  Garnish with watermelon radish and macadamia nuts. Enjoy!

This is a wonderful recipe for a crowd as you can make an enormous bowl of it by doubling the recipe and it almost always gets eaten up.  I have had the left overs the next day when there’s been some, it’s still tasty but it’s not nearly as crunchee.  So remember, if you don’t think the whole lot will be consumed don’t toss it all with the dressing, just toss 1/2 and then toss more if needed.   During the week, it’s also handy to  have the cabbage & jicama shredded in the fridge as they keep well for a few days and then just add the papaya & pomegranate and the dressing which will also keep 2-3 days

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