Go Back
joyous healthjoyoushealth.com

Root Veggie Turmeric Soup

Soupsgluten-freePaleo FriendlyVegan
Servings 6 to 8

Ingredients

  • 2 small white onions chopped
  • 2 ½ cups chopped parsnips
  • 2 ½ cups chopped carrots
  • 3 cups chopped rutabaga
  • 2 tbsp extra-virgin olive oil
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/4 cup filtered water
  • 2 garlic cloves finely chopped
  • 4-6 cups vegetable or chicken stock
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 can (400mL) full-fat coconut milk
  • Chopped parsley for garnish
  • Pumpkin seeds to sprinkle on top

Instructions

  • Wash and peel the root veggies.
  • In a large soup pot, heat olive oil. Add chopped onions and stir occasionally for 5 minutes. Add the cumin and turmeric and stir for a minute.
  • Add the parsnips, carrots, and rutabaga to the soup pot. Stir and then add the water and saute for 5 more minutes.
  • Next, add the garlic and veggie stock. Start with 4 cups and add extra only if you want a thinner consistency.
  • Add the bay leaf and sea salt. Cook on low for 10-15 minutes or until veggies are starting to get tender.
  • Finally, remove from heat and add full can of coconut milk. Stir until combined. Enjoy right away with some fresh parsley and pumpkin seeds!
  • Store in the fridge for up to 5 days or in the freezer for up to 3 months.
Find this recipe and more at https://www.joyoushealth.com/27285-blog-root-veggie-turmeric-soup/