My Paleo Marin Rating: 2.5 Persimmons
1 medium yellow onion, chopped
2-4 garlic cloves, chopped
2 Tablespoons olive oil
1 Teaspoon ground turmeric
1 Teaspoon fine sea salt
1/2 Teaspoon ground pepper
1/2 Teaspoon finely grated fresh nutmeg
1/4 Teaspoon ground allspice
4 Cups vegetable broth, preferably homemade, or Aneto 100% Natural brand
1 medium Hanna sweet potato, peeled and cut into 1/4 horizontal slices, quartered
|Image from Amazon|
7 oz. arugula (set aside a few leaves for garnish)
5 1/4 oz. fresh spinach
1/2 cup cilantro tops
5.3 oz. non-dairy plain yogurt, preferably Kite Hill Artisan Almond Milk Yogurt
Extra Virgin Olive oil for drizzling on top
Freshly ground pepper
|Image from Kite Hill|
3. Add the vegetable stock and sweet potato. Bring to a boil and then simmer for 10 minutes or until the potato is cooked through.
4. Add the arugula, spinach and cilantro and simmer for another 10 minutes.
5. When cool enough to handle, place about 1/3 of the mixture in a blender. Remove the plastic top button and place a clean cloth over the top. Puree the mixture, then liquify for about 30 seconds total.
Pour in a large bowl, and repeat until all the soup is blended. Taste and adjust for seasonings.
6. To serve the soup, divide into 4 bowls, add a dollop of yogurt and extra greens, then sprinkle with olive oil (a squeeze bottle works well), and freshly ground pepper.
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My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.