Root for the Vandals: Vegetable Soup
An unexpected holiday ingredient and natural anti-inflammatory, turmeric, inspired this spiced-and-spirited root vegetable soup. The vibrant orange of sweet potato complements by the creamy whiteness of the coconut milk. This color combination is sure to please the palate of any Vandal fan.
From the Kitchen of Hailie Kuttler and Tasha Hetrick
Serving Size: 1 cup
Vegetarian, Gluten-Free, Dairy-Free, Vegan
- 2 tablespoons of coconut oil or high-heat cooking oil of your choice, divided
- 1 small yellow onion, peeled and diced
- 1 stalk celery, cut into ½ inch pieces
- 3 cloves garlic, peeled and minced
- 1 medium sweet potato, peeled and cut into ½ inch cubes
- 1 golden beet, peeled and cut into ½ inch cubes
- 1 parsnip, peeled and cut into ½ inch cubes
- 1 cup 100% pumpkin puree
- 1 ½ cans (20 fluid ounces) full-fat coconut milk (substitute heavy cream or light coconut milk, if desired)
- 1 bay leaf
- 3 cups of low-sodium vegetable broth
- 2-inch piece ginger, peeled and grated
- 2-inch piece turmeric, peeled and grated (substitute 1 tablespoon of dried turmeric if easier)
- 10 fresh sage leaves, divided
- 2 tablespoons fresh rosemary, divided
- 2 tablespoons fresh thyme, divided
- Salt and freshly ground pepper to taste
Pesto, Optional Garnish
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 7 fresh sage leaves
- 2 cloves garlic, peeled
- ½ cup walnuts (or pine nuts)
- 2 cups spinach
- 4 tablespoons olive oil
- 4 tablespoons water
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast (substitute parmesan if desired)
- Heat 1 tablespoon of coconut oil in a large stock pot over medium heat until liquid.
- Add chopped onion, celery, garlic and cook until fragrant and onion is translucent (about 7 minutes).
- Add chopped sweet potato, golden beet, parsnip, pumpkin puree, coconut milk, bay leaf and vegetable broth. Bring to a boil; reduce heat to medium and simmer. Cover and cook for 30-40 minutes or until vegetables are tender.
- While the soup is cooking, fry sage leaves, thyme and rosemary in 1 tablespoon of coconut oil over medium heat. Place on a paper towel-lined plate and set aside.
- Once the vegetables are tender, remove the bay leaf from the soup and add the ginger, turmeric and half of the crisped herbs.
- With an emulsion blender, blend soup until it has reached a creamy consistency or ladle the soup into a high-speed blender to achieve same result.
- Salt and pepper to taste
- To create the pesto: combine rosemary, thyme, sage, garlic, walnuts, spinach, olive oil, water, sea salt and nutritional yeast in a high-speed blender (or food processor) and pulse until a paste begins to form.
- Serve hot, garnish with pesto and reserved crisped herbs and fresh Moscow Sourdough.
Nutrition Data (per serving):
Serving size: 1 cup
Number of servings: 10,
Protein: 2 g
Carbohydrates: 16 g
Sodium: 419 mg
Fat: 15 g
Saturated fat: 12 g
Trans Fat: 0 g