Creamy Root Vegetable Soup with Spiced Walnuts

bite this post 01 04 2011 Creamy Root Vegetable Soup piced Walnuts 02 Creamy Root Vegetable Soup with Spiced Walnuts (Bite This)

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This is such a splendidly nourishing easy soup to make on a chilly evening with all those winter season root veggies you’ll find at the market today. Serve with a good thick slice of whole grain bread, a green salad and you got yourself a meal!

For the Recipe

1 TB extra-virgin olive oil

1 TB coconut butter

1 big yellow onion, coarsely sliced

1 leek, white part only, chopped

6 garlic cloves, peeled and left entire

2 TB fresh ginger root, peeled and carefully chopped

Sea Salt

2 pounds (about 8 cups) diverse root veggies, such as rutabaga, carrots, Japanese sweet potato, celery root, parsnip, turnip, peeled and coarsely chopped

2 teaspoon lightly toasted and freshly ground fennel seeds or fennel powder

6 cups homemade vegetable stock or filtered water

1 cup unsweetened soy milk, homemade almond or walnut milk

dash of cayenne

Spiced Walnuts

Instructions
1. In a big pot, heat oil and butter over medium heat.
2. Add onions, leeks, garlic, ginger and teaspoon sea salt and stir well.
3. Cover, minimize the heat to medium-low and gradually prepare till the mixture is soft and juicy, about 15 to 20 minutes.
4. Check a few times and stir.
5. Add the root veggie, ground fennel and raise heat to high and cook, stirring a couple of mins.
6. Pour in the stock or water and bring to boil.
7. Lower the heat to reduced and simmer, about 30 to 40 minutes, or till the vegetables are entirely tender.
8. Use an immersion blender or, working in careful batches, a food processor or high rate blend, puree soup till smooth.
9. Put pureed soup back into pot and stir in the cup of milk, a nice pinch of sea salt and a dash of cayenne.
10. Garnish with spiced walnuts and serve with some bread and a green salad.