Prep Time: 10 minutes
Cook Time: 35 minutes
1 tablespoon olive oil
1 cup diced carrots
¼ cup chopped onion
½ teaspoon fresh grated ginger root or powdered ginger
¼ cup chopped yellow onion
2 cups vegetable broth
2 ½ teaspoons chopped fresh dill
¼ cup milk or milk substitute (coconut milk works well here!)
Salt & pepper to taste
Cook Time: 35 minutes
1 tablespoon olive oil
1 cup diced carrots
¼ cup chopped onion
½ teaspoon fresh grated ginger root or powdered ginger
¼ cup chopped yellow onion
2 cups vegetable broth
2 ½ teaspoons chopped fresh dill
¼ cup milk or milk substitute (coconut milk works well here!)
Salt & pepper to taste
- Heat small saucepan on medium-high. Add oil, chopped carrots, onion and ginger. Add potatoes and then broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Strain liquid into separate container.
- Put veggies in a blender or food processor with dill and pour in just enough liquid to cover veggies. Puree in stages if necessary. Discard excess broth. Return veggie puree to pan. Stir milk or milk substitute into the pan with the veggies. Season with salt and pepper. Heat, being careful not to bring it to a boil, serve immediately.
Tomato, Purple Daikon, Parsley & Cucumber Salad
Prep Time: 10 minutes
1 medium purple daikon radish sliced thin
2 medium tomatoes, diced
2 medium cucumbers, diced
4 green onions, sliced
½ bunch parsley
1 tablespoon olive oil
1 tablespoon vinegar (rice, white wine, or red wine)
½ teaspoon salt
⅛ teaspoon pepper
- Cut off the greens from the radishes. Wash the radishes and cut off the bottom roots and the top green parts. Chop the radishes into pieces.
- Chop the tomatoes, cucumbers, parsley and green onions.
- Put all cut-up veggies in a bowl.
- Combine oil vinegar, salt & pepper. Drizzle over veggies. Sprinkle with salt and pepper.
- Toss the radish salad with your hands so everything is combined.