Joel Legendre’s Tapioca Soup with Fall Vegetables
Ингредиенты
- 3 cups (750 ml) vegetable broth
- 1 sprig rosemary
- 4 leaves sage
- 1 orange, juice and grated zest
- 1 small rutabaga, cut into julienne
- 3 carrots, sliced
- 1 sweet potato, peeled, cut in half lengthwise, and sliced
- 10 radishes, quartered
- 2 cups (500 ml) soymilk
- 1 teaspoon (5 ml) curry powder
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (2.5 ml) ground turmeric
- 1/4 cup (60 ml) large tapioca pearls
- 1/2 red onion, finely chopped
- 1 tablespoon (15 ml) coarsely chopped flat-leaf parsley
Инструкция
- Heat the vegetable broth with the rosemary, sage, and orange juice. Bring to a boil and add the rutabaga, carrots, sweet potatoes, and radishes. Cook for about 15 minutes. Set aside.
- In another saucepan, heat the soymilk with the curry, ginger, and turmeric. Simmer, sprinkle in the tapioca, and cook gently for 20 minutes or until the tapioca becomes translucent.
- Heat the broth with the vegetables, remove the rosemary and sage, and at the last minute, add the tapioca mixture, orange zest, onion, and parsley.
