Ingredients:
- 1 fennel bulb (save stalks to make a future veggie stock)
- 4 med-large leeks (save leaves to make a future stock)
- 1 bag carrots (or 4-5 large carrots, I had a bag of baby carrots that needed to go)
- 5 celery stalks
Instructions:
- Clean and roughly chop veggies.
- Put in pot and cover with water.
- Med-boil for an hour with cumin seeds, celery salt, dill, black pepper, and turmeric.
- Immersion blend result should be really thick depending on how much water.
- Remove 1/2 pot for later soup.
- Add 1 quart of coconut milk to what's left in pot. and simmer for 30 minutes.
Note repeat last step with the 1/2 pot you took out. I prefer storing prior to adding coconut milk unless you consume within a couple days. Preference I think, you could probably make the whole thing at once.
This should serve one person for a week at least one meal a day if you make both batches.
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