ARRACACHA AND GINGER SOUP
Arracacha is one of the least carby and most nutritious tubers; it shines in this creamy arracacha soup with ginger, a light yet creamy soup. If you can't find this root vegetable,
– 3 tablespoon olive oil – ½ cup ginger , fresh, peeled and sliced – 1 red onion (large), cubed – 2 garlic cloves sliced – 3 sprigs of fresh thyme or ½ teaspoon of dry
Stir in carrot and celeriac, cook over low heat for 5 minutes, stir often to prevent them from burning or sticking to the bottom.Heat the oil in a large pot over low heat. Add ging
Remove from the heat and let it cool to room temperature.Add vegetable stock, cook over low heat until the vegetables are tender.Step 2:
Remove the thyme sprigs and blend to desired smoothness (I prefer it not too "creamy").Step 3:
Season with salt and pepper to taste.Pour into a pot and reheat, adding more water if you find it too thick.Step 4:
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