Recipes
Two-Potato Soup
Submitted By: Rhonda
Here is a soup recipe from Rhonda! It is one of my favorites, meal, served with a large salad and some homemade, crusty, whole grain bread.
Ingredients
- 3 cups Sweet Potatoes (peeled and cubed)
- 3 cups White Potatoes (peeled and cubed)
- 2 cups Celery ribs (sliced)
- 2 cups Yellow Onion (diced)
- 1 cup Carrot (shredded)
- 1-2 Garlic Cloves (peeled and minced)
- 1/4 cup dried Parsley Flakes
- 1 teaspoon dried Dill Weed All Purpose Herb Seasoning (to taste)
- 1/2 teaspoon Celtic Sea Salt (or to taste)
- Pinch of Cayenne Pepper (to taste)
- 32 ounces Vegetable Soup Stock (or distilled water)
- 2 tablespoons Arrowroot Power if you like a thicker soup
Directions
- Place all prepared vegetables, including seasonings in a soup pot and add soup stock.
- Bring to a boil and then turn down to simmer and cover.
- Simmer until all vegetables are tender.
- Remove 1-2 cups of the soup and allow to cool.
- When cool, place in a food processor with an S-blade and add 2 Tablespoons Arrowroot powder and process till creamy.
- Stir this back into the soup, mix well, and continue cooking till slightly thickened. ENJOY!
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