Tuesday, June 30, 2015

Simple veggie soup

Originally posted by me in MyWholeFoodsLife Facebook group on January 21, 2015

  • 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

  • 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.