Garlicky Cauliflower & Japanese Turnip Soup {vegan}
Crandlecakes
Crandlecakes
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Ingredients

  • 1 whole bulb garlic
  • 2 Tablespoons cooking oil
  • 2 cups white onion, chopped (1 medium or 2 small)
  • 1 lb Japanese turnips, peeled and diced in ½-inch cubes
  • 1 lb cauliflower (about 1 small), chopped in about ½-inch pieces
  • 6 cups water
  • ¼ – ½ cup freshly-squeezed lemon (from 2-4 lemons)
  • 1 handful parsley, finely chopped
  • Fresh-cracked black pepper
  • Sea salt
  • Soy sauce
  • Fruity olive oil

Instructions

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