Creamy Daikon Radish Celery Soup
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1⁄2 teaspoon turmeric powder
6-8 cups water or vegetable stock
4 cups celery, chopped
1 cup The Good Acre daikon radish, chopped
2 medium potatoes, chopped
1⁄4 teaspoon black pepper
1⁄4 cup parsley, freshly chopped
1 teaspoon cornstarch
1⁄4 cup cold water
Salt to taste
In a large saucepan add olive oil, onions, garlic. Sauté over medium high heat until soft.
Add the turmeric powder and stir well. Add water or vegetable stock, celery, daikon radish, potatoes, salt, and black pepper, and bring to a boil.
Reduce heat and simmer for 20-30 minutes, until the vegetables are well cooked.
Turn off the heat. Add parsley.
Pour 3/4 of the soup into a blender. Blend until creamy, then pour it back into the sauce pan with the remaining soup.
In a small bowl, combine cornstarch with cold water, then stir it into the soup.
Pour into individual bowls. Serve with crusty bread or a side of brown rice.
Adapted from www.butteredveg.com