That’s what you wanted? Well, here it is. Only without the bird.
Better without the bird!
Makes 22 cups
Prep your veggies first:
1 lg. red onion, cut into 1/2 inch squares
1 lb. fresh beets, peeled and cut into 1/2 inch cubes
1 lb. baby carrots, cut from end to end into quarters
1 lb. fresh turnips, peeled and cut into 1/2 inch cubes
1 sm. red cabbage, cored and cut into 3/4-1 inch pieces
1/2 lb. fresh parsnips, peeled and cut into matchstick size
8 oz. fresh spinach, washed and drained
Prep the arugula:
Cook 6 oz. arugula (washed and drained) in 4 cups water plus 1 t. pink Himalayan salt for 15 minutes. Remove from heat and cut the cooked arugula with scissors while still in pan into small pieces to make it easier to eat. Set aside.
1/4 c. walnut oil (I used Roasted Walnut Oil – Huile de Noix La Tourangelle brand)
1/2 c. AFC DRY SEED BOUILLON
2 c. water
10 additional c. water
2 T. pink salt
fine grind black pepper to taste
1 T. guar gum powder – added 1 t. at a time
pink Himalayan salt to be used throughout
In extra-large soup pot, over medium-low heat, melt walnut oil.
Add AFC DRY SEED BOUILLON, stirring into oil immediately and continuously till mix begins to toast, being careful not to burn it.
Add 2 cups water, stirring to cool bouillon.
Now add onion, beets and carrot. Stir well. Cook about 10 minutes on medium heat, stirring occasionally.
Add 10 c. water plus 2 T. pink salt and fine grind black pepper to taste. Bring to boil, reduce heat, cover and cook for 15 minutes.
Add turnips and cabbage. Cover and cook 15 minutes.
Add arugula plus the water it was cooked in.
Add spinach. Stir to submerge. Cook till tender.
Add 1 T. guar gum powder, 1 t. at a time, shaken through a wire mesh strainer onto soup. Immediately whisk into the top layer of the soup, thickening it. Continue to whisk areas you see with white dots till all is dissolved.
Add parsnip matchsticks, stirring to submerge.
Cook about 5 minutes longer or till parsnip sticks become tender. Salt and pepper to taste and serve, or reserve for service later.
Notes: Tastes like homemade turkey soup. Refrigerates well. The AFC DRY SEED BOUILLON is all it needs for seasoning – besides salt and pepper.
Cooked arugula textures like seaweed. If you don’t like seaweed, it’s okay to omit it and use only the spinach. I like the arugula with it. It helps give the soup a gelatinous quality similar to real bird soup.
This soup holds up well for several days. The longer it sets, the more prominent the turnip flavor.