Jen’s Smoky Vegetable Soup

30 min

30 min

1 hr

Display units in Metric

Serves Change

1-2	medium	baked potatoes
4		sweet smoked peppers or 1-2 teaspoons smoked paprika
5	cloves	garlic
1-2	tsp	salt
1	tsp	oregano
2-3	cups	water
2	Tbl	apple cider vinegar
2-3	cups	broth
4		frozen tomatoes (or 2-4 cups crushed tomatoes)
2-4		purple topped turnips sliced into 1 inch cubes
1	medium	sized celeriac peeled and sliced into 1 inch cubes
1	lb	hamburger meat (optional)
1	medium	sized onion
1	Tbl	rosemary
¹⁄₂-1	cup	milk (optional)

Combine baked potatoes, smoked sweet peppers, garlic, salt, oregano, and water and process in a blender until smooth.

Transfer into a stock pot and add the apple cider vinegar, broth, tomatoes, turnips and celeriac. Bring to a boil.

In the meantime, in a skillet sauté onion, add in hamburger meat (you could use a smoky tempeh or lentils instead), sprinkle with salt.

Once the meat is cooked and onions are tender, transfer into the stockpot and stir. Add rosemary and milk (optional).

Turn down to a simmer and simmer 20-30 minutes at least or longer for more flavor.

Combine baked potatoes, smoked sweet peppers, garlic, salt, oregano, and water and process in a blender until smooth.
Transfer into a stock pot and add the apple cider vinegar, broth, tomatoes, turnips and celeriac. Bring to a boil.
In the meantime, in a skillet sauté onion, add in hamburger meat (you could use a smoky tempeh or lentils instead), sprinkle with salt.
Once the meat is cooked and onions are tender, transfer into the stockpot and stir. Add rosemary and milk (optional).
Turn down to a simmer and simmer 20-30 minutes at least or longer for more flavor.

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