Soup Vegetable
Ingredients
1 Tbsp olive oil
1 onion diced
3 cloves garlic chopped
allowed to sit 5 minutes
3 parsnips peeled thickly diced
3 turnips peeled thickly
soak in lemon water, diced
3 carrots peeled diced
1 tsp ground turmeric or
grated fresh
1 tsp grated fresh galangal
1 cinnamon stick
1 bay leaf
¼ tsp ground cumin
Pinch of saffron
4 C water
1 Tbsp tupelo honey
3 Tbsp fresh cilantro
2 Tbsp fresh lemon juice
Himalayan pink crystal salt
Freshly ground black pepper
¼ C soaked uncooked garbanzo beans or
another type of soaked beans
Preparation
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic, and a pinch of salt cook approximately 5 minutes. Add the remaining vegetables and spices continue to cook for 5 more minutes, stirring occasionally. Then add 4 cups of water, beans, and simmer gently for about an hour or two until the beans are soft and tender. Remove cinnamon stick and bay leaf before serving. Serve with a crusty bread.
