Recipe
- 4 carrots
- 2 parsnips
- 2 medium yellow turnip (ruttabago)
- Bok Choi 1 head
- 4 sticks Celery
- 2 yellow Squash or any squash
- Red and Green pepper
- 2 courgettes
- 1 large sliced onion
- 4 potatoes
- 3 liters of organic vegetable stock
- 2 Ozs of butter
- Salt and pepper
- ½ teaspoon of turmeric to enhance the rich yellow color
Method.
- Clean and prepare the vegetables. Melt the butter and sauté the vegetables in the butter until they are covered. Add the stock you will need the stock to be just Cover the vegetables for a nice creamy soup. If you are making a smaller batch you will need less stock but make sure it covers the vegetables. The potatoes also give the soup body. Add salt and pepper.
Step 1 – prepare and saute the vegetables
Step 2 -blend the cooked vegetables
