Another flexible recipe here. You can use a variety of different vegetables here as susbtitutions. Today, we stuck with some soup basics, like carrots and celery

You can check out the YouTube video below!

Cook and Prep Time: 60 minutes

Serves: 6

You Need

  • 1 head Cauliflower, chopped
  • 3-4 Sweet Potatoes, chopped
  • 5-6 Carrots, chopped
  • 5-6 stalks Celery, chopped
  • 5-6 cups Vegetable Stock OR Water (add more if needed)
  • 1 Yellow Onion, chopped
  • 1 head Garlic, chopped
  • 3 tbsp. Fresh Ginger, chopped
  • 2 Turnips, chopped
  • 1 large can Cannellini Beans, rinsed and drained
  • Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp. Curry Powder
  • 1 tbsp. Cumin
  • 1 tbsp. Allspice
  • 1 tbsp. Cinnamon
  • 1 tbsp. Cloves
  • 1 tbsp. Garlic Powder
  • 2 tbsp. Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pot to medium heat.  Once hot, add olive oil.  Then, add garlic, onion, and ginger.  Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning.
  3. Add carrots and celery, and stir to combine.  Cook until slightly softened, 4-5 minutes more.
  4. Add turnips, sweet potatoes, and cannellini beans.  Toss to combine and cook for 2-3 minutes. 
  5. Add vegetable stock.  Add enough liquid to cover all the vegetables. 
  6. Add spices and bring mixture to a boil.  Once boiling, cover and reduce to a simmer.  Cook until all vegetables can be cut with a fork, 25-30 minutes.  Season with salt and pepper to taste.
  7. Remove soup from heat.  With an immersion blender, blend the soup thoroughly.  Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
  8. Plate soup.  Garnish with scallion greens, sesame oil, or sesame seeds.  Enjoy!