Wash all vegetables and herbs thoroughly
- 1 tbsp. algae-vegetable broth (1 tbsp. extra)
- 2 medium-sized carrots, peeled and chopped into small cubes
- 2 medium-sized parsnips, peeled and chopped into small cubes
- 1 medium-sized parsley root, peeled and chopped into small cubes
- 5 large potatoes, peeled and chopped into small cubes
- 1 small broccoli, cut into thin slices
- 1 small cauliflower, cut into thin slices
- 10 medium-sized green beans cut into small cubes
- 1 small turmeric root, peeled and chopped into small cubes
- 1 small ginger root, peeled and chopped into small cubes
- 1 small bunch of cilantro, chopped for garnish
- 1 small bunch of parsley, chopped for garnish
- 2 cloves of garlic, crushed and left to breathe for 10 minutes
- ½ white onion, chopped and left to breathe for 10 minutes
- ½ tsp. of fresh rosemary
- 1 tsp. of cumin
- ¼ tsp. of cayenne pepper
- ½ tsp. of nutmeg
- 2 liters of water
- 1 tsp. sea salt (if needed)
Instructions
- In a large soup pot pour in 2 liters of water and mix it with the broth. Taste to see if it is well seasoned or if it needs the other tbsp.
- Add the potatoes and cook on
a medium heat for 10 minutes before adding the garlic and onion.
- Set the pot to cook on 3 – 4.
- Add the carrots, parsnips, parsley root, broccoli, cauliflower
and green beans.
- Stir, lower the temperature and cook for 10 more minutes.
- Add the turmeric and ginger roots.
- Next, add fresh rosemary, cumin, cayenne pepper
and nutmeg.
- Cook on low for 10 more minutes or until the vegetables are starting to get tender.
- Taste the soup to see if it needs salt or more spices.
- Finally, remove from the heat and enjoy right away with the fresh chopped cilantro and parsley.
