Carrot-Ginger Soup

Carrot Ginger Soup
Basic root vegetable soup for those cold, winter days. Or in my case, breakfast!

With a healthy dollop of sauerkraut on top ;)

Ingredients:
2 T oil (1)
4 cloves garlic, chopped (2)
1" ginger, sliced
1 celery root, cubed (this and the kohlrabi just happened to be in my fridge so we tossed 'em in!) (2)
1 kohlrabi, cubed (2)
9 medium carrots (3)
6 cups water
6 T soy sauce (1)
1 T maple syrup (1)
1 t pepper (1)

Directions:
Heat oil, 2 T water, ginger and garlic in soup pan. Saute for a minute or two.
Add remaining water, soy sauce, pepper, honey, celery root, kohlrabi and carrots.
Bring to a simmer.
Cook until vegetables are soft and easily pierced by a fork, about an hour.
Remove pan from heat and allow soup to cool a bit.

In small batches, blend soup in a blender or food processor until smooth.
Spice to taste, I added some ground ginger and more pepper.

(1) Bulk section of the People's Food Co-op
(2) Labelled "Local" at the People's Food Co-op
(3) Left over from Snowtest

Celeriac Pear Soup

Celeriac Pear Soup

Adapted from a BBC Good Food recipe.

Celeriac (AKA celery root) at the farmer's market means more soup for me! The combination of the salty goodness of vegetable stock and the warm sweetness of pear is intriguing in the best sort of way.

Pre-exam sustenance

Ingredients:

oil

1 large onion, finely sliced

2 cloves of garlic, minced

1" of ginger root*, finely chopped

1 celeriac, peeled and cubed

4 Bosc pears, peeled, cored, and cubed

4.25 c vegetable stock

handful of chopped parsley for garnish

Directions:

Heat 1 T oil over medium heat in a large saucepan.

Add onion, garlic and ginger and cook until softened, about 5 minutes.

Add celeriac, pear and stock and bring to boil.

Reduce heat to a simmer and do so until celeriac is softened, about 30 minutes.

Puree in a food processor or blender until smooth.

Garnish with parsley and enjoy!

As always I froze the extra in a muffin pan for easy future thawing.

*The last of my fresh ginger! What a sad day. Now I have to turn to powdered ginger which JUST ISN'T THE SAME!