ORGANIC ROOT VEGETABLE SOUP
With some of you heading into winter, while the people on my side of the world into summer, soups can be good for many reasons. As a winter warmer or even as a light meal for dinner. I make my root vege soup all the time because I love the creamy taste of it.
It only takes around 30 minutes from start to finish and it's so healthy, you can feel it as you devour it. I like to serve it with a side of home made fermented sauerkraut as you can see in the picture above, but it can be enjoyed completely on its own too.
See what you all think.
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-1/2 pumpkin peeled and chopped
-1 large or 2 small sweet potatoes peeled and chopped
-4 carrots peeled and chopped
-4 parsnips peeled and chopped
-2 large onions chopped
-4 garlic cloves crushed
-1 tablespoon of coconut oil
-1 can of coconut cream
-1 of home made broth; either vege or meat broth
-Salt and pepper
-Paprika, thyme, rosemary, and cumin
* fry the onions and garlic in coconut oil until caramelised and take half of the caramelised onions out and sit aside for the topping
*boil all the vegetables in a separate pot
*Add coconut cream and broth to the rest of the caramelised onion
*add all spices and stir and cook for a further two minutes and sit aside
*once veges are boiled, drain veges and add 3/4 of the coconut milk mixture to the veges before blending, saving a little to pour in the middle once ready to serve.
*use a hand blender or normal blender to make the veges into a soup consistency
*add a tablespoon or two of the coconut mixture to the middle of the soup as well as the onions you've kept aside once ready to serve
*crack some pepper and himalayan salt on top before serving if desired