in Soup Recipes

Alkaline vegetable soup

updated

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Ingredients for 2 servings:

  • 1 small fennel bulb(s)
  • 150 g carrot(s)
  • 150 g swede(s)
  • 150 g potatoes
  • 1 tbsp oil
  • 750 ml vegetable stock
  • n. B. Salt and pepper, from the mill
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the fennel into strips. Peel and dice the carrots, turnip, and potatoes. Heat the oil in a saucepan, sauté all the vegetables, and deglaze with the vegetable stock. Cover and simmer for 25 minutes. Mix the soy sauce with 3 tablespoons of hot stock and lemon juice. After cooking, stir into the hot soup. Season to taste with salt and pepper. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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