Mixed Root Soup

Ingredients:
​
1 Tbsp. butter
2 Tbsp. olive oil
5 middle size red beet (chopped in small cubes)
1 celery root (chopped in small cubes including stalk)
3-parsley roots (chopped in small cubes)
3 carrots (or a Cup of baby carrots)
3 mid size onion (chopped in cubes)
1 green chili pepper
1 Tsp. turmeric
1 Tsp. cumin
1Tsp. ginger grated
1 clove of garlic
Salt and milled fresh pepper corn
1 C beef bone stock (or broth)
1/2 C fresh cilantro (minced)
 
Making:
Wash all roots very well by brushing the dirt off
Chop all of them in small cubes.
Melt the butter in a Dutch oven add onions sauté until they get translucent.
Add celery stalks and all seasoning and herbs.
Keep sautéing,
Add parsley roots, beets, carrots and celery pieces.
Sauté for 10 minutes
Add beef broth
Let it simmer until all vegetables cooked well.
Take the soup off the heat and let it cool down
Blend all in a food processor
Return the soup back to the pan
Add 4 more cup of water
Bring up to a boiling point.
Turn the heat off.
Serve with Sour cream or yogurt along with sweet potato pastries.
​2/17/2017
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