The great thing about this Soup is you can use whatever Roots are in season: since the veggies are pureed you might find your family unknowingly enjoying Turnips!
1. Wash, trim and chop Mixed Roots: we sent four pounds that may include Potatoes, Asian Turnips, Sweet Potatoes and White Sweet Potatoes.
2. Saute in a soup pot for 5-10 minutes with 2-4 Tablespoons Olive Oil and season with salt and pepper, cook roots until just starting to get tender.
3. Add 4 cups liquid of your choice: we recommend Chicken or Vegetable Broth. Cover and simmer for 10-20 minutes or until roots are very tender.
4. Puree with an Immersion Blender or in a food processor to the texture of your liking (Will likes his very smooth and I like a little more texture!).
5. Add 1 can Coconut Milk and stir well. Check for seasoning and adjust, add other herbs and spices of your choice. Seasonings that we like are Cumin, Paprika, Cardamom, Coriander, Bay Leaf, Rosemary or other herbs.
Arugula Apple Salad
There are some terrific flavors and textures going on in this salad!
Wash, trim and chop Arugula, slice Radishes and Apples. Grate Red Hill Cheddar Cheese.
Arrange Arugula on individual plates or in a large bowl, scatter Apples and Radishes on top and finish with the grated Cheese. Drizzle with vinegar and oil just before serving.
