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Creamy Parsnips Soup with Polka Dots
Prep Time:
10 minutes
Cooking Time:
25 minutes
Yields:
4 servings
Ingredients:
4-6 parsnips, cut into chunks
1 large yellow onion, cut into chunks
1/2 teaspoon nutmeg
1 teaspoon sea salt
4 cups water
1 cup green peas
Directions:
- Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
- Cover the pot and simmer 20 minutes, or until the parsnips are soft.
- Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
- Add green peas and mix with a spoon.
- Once peas are heated through, serve in individual bowls
Notes:
- Use 2 cups rice or soy milk and 2 cups water for a more silky texture.
- Replace some of the parsnips with carrots.
Aduki Squash Stew
Prep Time:
10 minutes
Cooking Time:
60 minutes
Yields:
4 servings
Ingredients:
1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
Sea salt
Directions:
- Peel and cube squash into 2-inch squares (can leave skin on if edible).
- Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
- Uncover and add squash cubes. Cover and simmer for 30 more minutes.
- Uncover, add sea salt and stir until water evaporates.
Notes:
- Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.
