Today’s lunch: Minerva Sardines topping a celery/carrot soup I whipped together yesterday. Today I blended in half an avocado and leftover baked sweet potato for extra texture.
Loose recipe I used for the soup:
1 T butter (olive oil works just as well)
1 whole onion
3-4 carrots
1 lb celery
5 cloves garlic
1 T minced ginger
2 bay leaves.
1 big ol squirt of turmeric paste
Just quickly sauteed the veggies in my instant pot. Chucked in the bay leaves, turmeric paste, and any spices you want. Add water just to top veggies. Pressure cook on high for 20 minutes, let natural release, and then puree.
Overall the soup is pretty plain tasting, so it’s a perfect canvas for trying different spices. It’s really just a way to eat a boatload of veggies. I’ve found sumac or Everything but the Leftover seasoning from TJs work well too.
by taylorthestang
2 Comments
For a second I thought you used that whole bottle of Cholula
This soup sounds awesome! Thx for sharing the recipe. I’m going to try it out sometime