Base Ingredients:
1 Kohlrabi
6 small turnips
1 onion
6 cloves of garlic
2 stalks of celery
5 small potatoes (I found baby red skinned at the farmer's market)
5 small sweet potatoes (my small ones were the diameter of a nickel and 6 to 10 inches in length
1 Bay leaf
1 tbsp oil
8 cups of reduced sodium vegetable broth
Options:
Substitute Chicken Broth or Beef Broth for the Vegetable broth
Substitute other vegetables...try to keep vegetables that are in season together in soups
Add 1 - 2 cup quinoa or sorghum to the soup
Instructions:
Cut onion, garlic, and celery into small pieces. Set off to the side. Cut the rest of the ingredients into small sizes as well.
Sautee onion, garlic, and celery in oil in a soup pot. Once translucent, add the rest of the ingredients.
Place pot on a burner on Medium High.
Bring to a boil then cover and reduce to simmer.
Cook until the vegetables are the tenderness that fits your taste. I prefer to cook the soup until the vegetables are tender but have not broken down.
Cook time: Less than an hour from set up to clean up.
Serving Ideas:
Serve in a bowl sprinkled with sesame seeds.
Serve a gluten free muffin or roll on the side
Serve with Crunchmaster Crackers...or crackers and cheese.
If you wish to ADD SOME BODY...to your individual serving bowl add (have pre-cooked to cut down on prep time...or make while soup is cooking) 1/4 cup of quinoa or Sorghum.
Enjoy this soup.
TIP: Remove Bay Leaf prior to serving or putting in a sealed container to store in the refrigerator.
