16
Root Vegetable Soup
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1 tablespoon olive oi l
1 garlic clove
1 small shallot, cut i nto ½-inch pieces
3 cups vegetable brot h
½ teaspoon kosher or sea salt
1 to 2 pin ches freshly grou nd black pepper
1 small rutabaga (about 6 ounces),
cut into 1-inch pieces
1 small turnip (about 6 to 8 o unces),
cut into 1-inch pieces
1 small sweet potato or ya m
(about 7 to 8 ounces), cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium parsnip, cut into 1-inch pieces
½ teaspoon ground cinnamon
3 to 4 spr igs fresh thyme, lea ves removed
and stems discarded
2 to 3 pin ches cayenne, or to tas te
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remaining ingredients. Set timer for 30 minutes and
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speed 3 for 2 minutes or until complete ly smooth.
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Nutritional information per serving (1 cup):
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Spinach Dal
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for some color and extra nutrients.
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1 tablespoon ghee* or butter
1 ½-inch piece fresh g inger, peeled and halve d
1 small onion, cut into ½-inch pieces
½ jalapeño, seeded a nd cut into ½-inch pie ces
2 garlic cloves
½ teaspoon ground cumin
1 teaspoon garam masala**
pinch turmeric
¾ teaspoon kosher or sea salt
3 cups water
1½ cups dried red lent ils
1 small dried chile, left whole
4 ounces fresh spinach
1. Pu t the ghee or butter into the blender ja r. Set timer for 30
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allowing flavors to develop. Stir every few minutes.
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and stir in the spinach in two batches.
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*Ghee is an I ndian clarified butter found in t he specialty food
section of supermarkets or health food stores.
**Garam masala is a blend of Indian spices. It can be
purchased in Indian markets and most grocery stores.
Nutritional information per serving (1 cup):
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