Just be up front, I'm not sure how African this is. Something about the spices could be, but otherwise, it's basically roots I had in the fridge and other leftovers.
Here's a recipe outline--
onion (chopped)
carrot (chopped)
celery (chopped)
carrot (chopped)
turnip (chopped)
parsnip (chopped)
celeriac (chopped)
cauliflower (a cup or two, in florets)
baked potato (leftover, if you didn't guess!)
another tater (raw, not leftover!)
handful of cremini's (chopped)
head of roasted garlic (I try to always have some in the fridge. Why roast just one?)
about a cup of split peas
spices: I used coriander, cumin, chili powder (now this sounds Mexican, ooops)
black pepper, white pepper, salt
lots of stock
1/2 cup or so of white wine
tamari (or soy sauce)
hot sauce
Follow your usual soup routine and spice it up however you like. The big news on this soup is that it not only used leftovers, but also several ingredients that I've never cooked before! I know it's hard to believe, but I've never cooked split peas. Same with turnips, parsnips and celeriac! That celeriac is sweet which kind of threw me for a loop. The soup was kind of stick-to-your-ribs good, and I'm sure I'll make a variation of it again.
4 comments:
African or not, it sounds delicious!! Found your blog from Jess's site.. .love it!!
I've been looking for a celeriac recipe. I was tempted into buying one from the market the other day -- I've been planning on cooking one of these for *years*. Your recipe sounds great! Thanks.
vegan noodle, thanks for your post. I'm thinking it really isn't African now, but I'm not changing it. I love Jess and her site!
jeannie, those celeriac look pretty scary! But I was surprised how good they are. Way sweeter than I expected. Go ahead and give one a try!
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