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Alkaline celery root ginger soup with tumeric


Clean celery root, carrot, fennel, and ginger, peel and cut everything into small pieces. Heat the olive oil gently in a large pot and sauté all the vegetables and ginger for about 7 minutes, then add the broth and cook gently over medium heat for about 15 minutes. Puree everything with cashew butter and cilantro. Season with salt, pepper and lemon juice and serve with some turmeric gomasio.

Rapunzel Products

1200695 Vegetable bouillon without yeast
140200 Cashew butter, HAND IN HAND
1200850 Gomasio, sesame and sea salt, HAND IN HAND demeter
1000790 Olive oil mild extra virgin
1200135 Atlantic sea salt fine

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