Alkaline Diet Recipe #29: Hearty Root Soup
Root vegetables can be very sweet for those who are trying to remove yeast and alkalize in the early stages. This is a great warming soup that only uses low acid and low alkaline root vegetables that are really great for you. This is not really ideal for an advanced cleansers on a cleanse but can certainly be used for the beginner cleanser or of course just part of the alkalizing lifestyle choice of foods. It is a great winter or spring soup and gives us a break from the greens soups we enjoy.
1 large celery root or celeriac cut into chunks
3 medium turnips cut into chunks
1 medium rutabaga (swede) cut into chunks
1 large onion cut into chunks
3 cloves of garlic crushed
Large handful fresh parsley, finely chopped
4 tablespoons olive oil
Celtic Sea Salt
4 cups vegetable broth – I make my own. You can also use Whole Foods Market vegan brand or any other brand that does not have mushrooms in it. (Stay away from fungus!)
How to Make
In a heavy saucepan, sauté the onions and garlic in the olive oil, on a low heat, until soft.
Add the celery root, rutabaga and turnips and sauté for one minute.
Add the vegetable broth, place the lid on the saucepan and leave to steam for 8 minutes or until the veggies are soft but with a bit still nice and firm. We don’t want to over cook them.
Pour the mixture into a blender and blend the soup until well pureed. Add the chopped parsley. Pulse the blender twice to get the parsley mixed but not pureed so you still have a white soup but it will now be dotted with green parsley.
Pour into bowls and sprinkle with some Celtic Salt, olive oil and any left over parsley you may have.
** You can add more broth or even some almond milk for a creamier heavier soup.
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