- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Bob Goldberg and Paul Lewin
Ingredients
- 8 cups Water
- 1 cup Peanuts (blanched) raw
- 3 cups Turnips chopped into bite sized chuncks
- 1 cup Red onion diced
- 1 cup Organic Yellow Onion diced
- 2 cups Organic Russet Potato cut into large chunks
- 2 cups Organic Carrots sliced in 1/4 inch rounds
- 1 1/2 cups Jicama, rutabaga, parsnip, sunchokes or any combination
- 1 cup Organic Beets unpeeled, well scrubbed, and cut in small chunks
- 1 cup Organic Green Onions sliced
- 2 cups Water
- 1 tablespoon Minced Garlic
- 1 tablespoon Dried Parsley crumbled
- 1 tablespoon Dried Basil crumbled
- 1 tablespoon Spike Seasoning
- 2 tablespoons Tamari
- 1/2 cup Dried Chives
- 4 tablespoons Butter or substitute
- 2 cups Sour Cream or substitute
Directions
Bring water, peanuts, turnips, and red and yellow onion to a boil.
Simmer, covered, stirring occasionally until vegetables break down and a slightly thickened broth forms, about 45 minutes.
Add potatoes, carrots, rutabaga (or alternate vegetable), and water.
Bring to a boil again, then simmer, covered, stirring occasionally, until potatoes are barely tender.
Add beets, green onions, garlic, parsley, basil, Spike, and tamari, and simmer until beets are just tender. Soup will be a bright pink. Turn off heat.
Stir in chives, butter, and sour cream, and let sit, covered, 5 minutes. Stir well and serve.
