Creamy Vegetable Soup One of Will’s creations, this is a terrific way to use leftover vegetables. The veggies provide the thickness so it’s a gluten-free recipe. Wash, trim/peel and chop a mix of veggies (Carrots, Onions, Cabbage, Broccoli, Cauliflower, Turnips, you can use any stems, too). You want 4-5 cups of prepared veggies, place them…
Ingredients 3 pounds potatoes 2 cups chopped celery Olive Oil Chopped fresh Rosemary, paprika and garlic 4 cups Chicken Broth, Vegetable Broth or Water Instructions Wash, trim and dice three pounds of Potatoes (no need to peel!). Wash, trim and chop Celery, you will need two cups. Saute Potatoes and Celery in and skillet with…
Ingredients Mixed Roots Carrots Celery Green Onions Rosemary Parsley Instructions Ingredients: – 2 pounds Mixed Roots (Sweet Potatoes, Turnips, Potatoes and Rutabagas) – Soup Veg (Carrots, Celery, Green Onions) – Fresh Herbs (Rosemary and Parsley) To Prepare Soup: Wash, trim and chop Mixed Roots into 1″ cubes. There is no need to peel the Roots, you will get the…