| 
Farmers Vegetable Soup An immune boosting soup that boasts a harvest of savory vegetables INGREDIENTS: - 3 medium onions, trimmed and cut into 1-inch pieces
- 1 medium turnip, peeled, cubed 1-inch pieces
- 1 small parsnip, peeled, cubed 1-inch pieces
- 1 large carrot, peeled and sliced
- 6 cups broth [chicken, beef, or vegetable depending on your blood type]
- 3/4 cup sherry [optional]
- 1/4 cup flat leaf parsley, chopped
- 1 large stalk of celery, sliced
- 1/2 cup or more of baby spinach leaves
- 2 5-inch sprigs of rosemary
- sea salt to taste
HOW TO MAKE IT:
In a large stock pot, add vegetables and seasonings to 6 cups of water, plus 6 cups of beef, chicken, or vegetable broth and sherry. Bring to a boil. Reduce heat and simmer with lid for about 30-45 minutes until vegetables are tender. TIP:
Many different root vegetables will work in this versatile, homey soup. Fennel can be used in the place of or in addition to one of the other root vegetables - mix and match to your blood type and taste preference. For a heartier meal, add diced cooked protein (chicken, firm tofu, beef) and Berlin Natural Bakery's Amish Country Spelt Noodles to the bottom of soup bowl before ladling soup into the bowl. |
No comments:
Post a Comment