Coldnix Soup, For Illness
Excellent!Instructions
Mince garlic and set aside. In a large pot, heat olive oil over medium-low heat. Chop onion, celery, and parsnip, adding to the pot as you go. Cook until onion is soft and mixture is fragrant (if you can smell anything!), about five minutes.Peel and chop parsnip. Stir garlic into the onion mixture, then stir in parsnip, sweet potato, chickpeas, chickpea broth, and water. Cover pot and bring soup to a boil while you chop parsley. Stir one cup chopped parsley into soup, saving the rest as garnish. Reduce heat to low, so soup barely boils. Cook until vegetables are very tender and broth is rich. Stir in lemon juice, taste, and adjust seasonings.
Serve hot topped with raw chopped parsley. Inhale the soup's steamy fragrance as you eat it. Refrigerate any extra for up to five days. It may lose some texture if frozen, but it will still be better than manufactured soup.
Ingredients
- 06 garlic cloves
- 01 T olive oil
- 01 yellow onion
- 02 ribs celery
- 02 carrots
- 01 parsnip
- 01 sweet potato
- 04 c cooked chickpeas or pinto beans
- 01 c chickpea broth
- 03 c water
- 01.5 c fresh parsley
- 00.5 t salt
- 01 lemon
Notes
From Linda Watson via Cook for Good,
