By Julie Morris on November 6, 2009
Puree of Turnip Soup
A comforting holistic soup made from the delicious yet often forgotten turnip.
INGREDIENTS:
2 Tbsp coconut oil
1 medium yellow onion, chopped
2 large cloves garlic, minced
3-4 turnips (about 1 pound), chopped into 1” pieces
1 medium sweet potato (about ½ pound), peeled and chopped into 1” pieces
2½ cup vegetable broth
1 cup unsweetened almond milk
¼ teaspoon salt, or to taste
½ teaspoon black pepper
DIRECTIONS:
Heat a large saucepan over medium heat. Melt the coconut oil, and add the onions and garlic. Sauté for 3-5 minutes or until onions begin to turn translucent.
Add the turnips and the sweet potato and sauté for 2 minutes longer. Pour in the vegetable broth and almond milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until turnips and potatoes are tender.
Transfer soup contents to a blender, and puree until completely smooth (blend in a couple small batches, if necessary). Pour soup back into pot and reduce at a low simmer for 5 minutes longer. Add salt to taste and black pepper.
Posted in Recipes, Soups | Tagged Add new tag, autum, cheap eats, coconut oil, easy recipe, fall recipe, farmer's market, food, gluten free, gluten free recipe, Healthy Lifestyle, healthy living, Julie Morris, local food, los angeles, low fat, nutrition, organic, plant-based diet, seasonal eating, simple food, sweet potato, turnip, vegan, vegetables, vegetarian, Weight Loss |
By Julie Morris on June 26, 2009
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Chilled Cream of Beet Soup
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Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.
INGREDIENTS:
4 medium beets
1 avocado, chopped
1 lime, juiced
2 cups water
3 Tbsp hemp seeds
1 Tbsp ground coriander
¼ tsp sea salt
fresh cilantro leaves & black pepper for garnish (optional)
DIRECTIONS:
Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.
Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.
Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.
Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.
Serves 4
Healthy benefits: vegan, gluten-free, cholesterol-free
©2009 www.JulieMorris.net
Posted in Recipes, Soups | Tagged antioxidants, avocado, beet soup, cheap eats, chilled soup, cold soup, easy recipe, EFA, environment, farmer's market, food, Food Inc, fresh food, fresh herbs, gluten free, gluten free recipe, healthy living, hemp, hemp foods, hemp seeds, Julie Morris, local food, los angeles, nutrition, organic, raw food, Recipes, roasted beet, seasonal food, summer recipe, superfoods, vegan, vegan soup, vegetables, vegetarian, Weight Loss |
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