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25 mins
Moderate
100 cal
4 ppl
Ingredients
1 tbsp
Olive Oil
3
Garlic, clove
1
Onion, raw - roughly chopped
1 1/2 cup
Carrot - roughly chopped
1/2 cup
Celeriac - roughly chopped
1/2 cup
Parsnip - roughly chopped
1
Ginger, fresh - 1-inch piece
2 cup
Vegetable Broth, low-sodium
1 cup
Water
1/2 tsp
Salt
1 tbsp
Vinegar, apple cider
1 tbsp
Chives, raw - or scallions for garnish (optional)
Get in touch with your roots. This deeply nourishing soup is equal parts sweet and savory, with a kick of fresh ginger to make its flavors sing.
Nutritional Information
Per serving (4)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Saute garlic, onion, carrot, celery root, parsnip with olive oil, and ¼ teaspoon of salt in a pan for 2 minutes on low to medium heat.
2
Add 1 cup broth and ginger and cover the pan to soften the vegetables for 10 minutes.
3
Turn off the heat and remove the lid to allow the mixture to cool.
4
Add all cooled ingredients, plus the remaining cup of broth, water, apple cider vinegar, and ¼ tsp salt to the pitcher. Cover the pitcher with a pitcher lid, making sure the vented lid cap is inserted and secure before blending.
5
Blend using the SOUPS program.
6
Add blended soup to a small pot and simmer for 2 to 3 minutes.
7
Serve with a garnish of chives or scallions and a drizzle of cashew crema.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
