SCD Mock-Potato & Broccoli Soup
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Ingredients
2 garlic cloves, peeled and chopped fine
1 onion, peeled and chopped fine
3 TBSP sesame oil
2 small celeriac, peeled and chopped into bite-size pieces
3 cups broccoli, chopped into bite-size pieces
1½ tsp salt
¼ tsp black pepper
½ tsp cardamom powder
¼ tsp oregano flakes
4 cups Mom's Vegetarian Stock (see Related Recipes)
2 garlic cloves, peeled and chopped fine
1 onion, peeled and chopped fine
3 TBSP (45 ml) sesame oil
2 small celeriac, peeled and chopped into bite-size pieces
270 grams broccoli, chopped into bite-size pieces
1½ tsp (7.5 ml) salt
¼ tsp (1.25 ml) black pepper
½ tsp (1.5 ml) cardamom powder
¼ tsp (1.25 ml) oregano flakes
960 ml Mom's Vegetarian Stock (see Related Recipes)
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Instructions
- In a stovetop pot over medium heat, sauté the garlic and onions in the sesame oil.
- Once they are golden brown, add in the celeriac, and cook till it softens, about 5-10 minutes.
- Next, add in the broccoli, along with the salt, black pepper, cardamom powder, and oregano flakes, and allow to cook together with the celeriac. Stir occasionally to avoid sticking and burning.
- Next, pour in the vegetable stock.
- Allow the the soup to simmer for about 10-15 minutes, or until the broccoli is cooked.
Nutritional Info
Storage
Notes
The celeriac takes on the flavors of the broccoli and spices, and lends weight to this soup.
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