Jazzy Vegetable Soup
1 ½
c. celery root, chopped
2
c. onion, white, diced
4
c. carrots, sliced
3 ½
c. potatoes, red, cut bite size
2
Tbsp. garlic, minced
1 –
28 oz. can tomatoes, diced
1
c. marinara sauce
12
c. water, pure
3
lg. bay leaves
1
tbsp. coriander
1
tbsp. cumin
pinch
cayenne pepper
1
c. miso, white
2
tbsp. Namashoyu sauce
Season
to taste – sea salt and black pepper
Directions
In
a 5 quart soup pot add the first four ingredients, adding a tiny amount of water to the mixture and sauté until the
onions are golden brown. Add all of the remaining ingredients including garlic, (except miso) liquids
and veggies and bring them to a boil, then turn down the heat to simmer. Add the cumin and coriander at this
time.
Cook
until all vegetables are tender and the flavors are meshed together. Add miso at the end of cooking time, thoroughly
dissolving the miso into the soup. Add the remaining seasonings.
Season to your taste. Be sure to remove the bay leaves before serving.
Below
is a picture of how I stored the soup for the freezer. Although glass is the healthiest way to store frozen foods,
plastics are practical to conserve freezer space because of the way they easily stack.
Although oils do add to the flavors and richen the recipe, many people today are doing their best to cut down and even eliminate un-necessary oils in their diets. For this reason I made up this recipe with a water saute, rather than using oil.
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