Saturday, October 15, 2016

Four Roots Soup

I've said it before and I'm going to say it again. Fall is a great time to make those tasty soups we all love. And soups are a great way to experiment with foods and seasonings you aren't used to eating. Four roots soup is a super way for you to try some root vegetables that many individuals don't eat that often.

Here's What You Need

1 onion chopped and diced
4 cloves garlic minced
2 tablespoons olive oil
1 cup of chopped carrots
1 rutabaga peeled and chopped
2 turnips peeled and chopped
2 parsnips chopped
1 sweet potato peeled and chopped
7 cups of water
5 shitake mushrooms chopped
1 tablespoon ginger
2 tablespoons tamarind sauce
1/2 cup corn starch for thickening soup

Here's What You Do

Saute your onions and garlic in the olive oil for a couple of minutes. Then add the roots, sweet potato and water to the mixture. Bring it to the mixture to a boil for about 20 minutes. Then add the mushrooms , ginger, and tamarind. Let the soup simmer until the vegetables are tender. Then add the cornstarch to cool water and whisk. Then add it to the soup and cook until it is thickened. You can serve it as a soup.

Serve It With




1 comment:

  1. What a lovely soup for fall. It's soup time when the weather cools. I don't think I have used rutabaga and turnips in my soups. Thanks for sharing the recipe at DI&DI. Hope your weekend is fabulous.

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