Thursday, November 19, 2015

Potato, carrot, and turnip soup

Ingredients:
  • 1 medium potato
  • 1 large yellow carrot ( didn't want to change color of soup)
  • 1 small 'baby' turnip
  • 1 small handful of mixed grains of paradise and Szechuan peppers
  • Salt
  • 1/2 cup shredded goats milk sharp cheddar
  • 1 cup cashew milk

Instructions:
  • Rough chop potato, turnip, carrot and add in pot and cover with water with salt and pepper
  • Low boil 1/2 hour until everything tender
  • Immersion blend result should get very thick. 
  • Add cashew milk and shredded cheese 
  • Simmer 1/2 hour
  • Serve and enjoy