Homemade Recipes

Ingredients:

2 carrots, diced

1 small onion, finely chopped

1 cup turnip, diced

1 cup celery, diced

1/2 TSP pepper

1 bay leaf

2 cups water

3 TBSP almond meal, divided

2 cups unsweetened almond milk

1/2 cup 0% plain Greek yogurt

2 TBSP green onions, chopped

Directions:

In a pot, combine carrots, onion, rutabaga, celery root, pepper, bay leaf and water. Bring to a boil over high heat. Cover, reduce heat to medium-low and boil gently for 20 minutes or until vegetables are tender. Whisk 2 tbsp of the almond meal into almond milk and gradually stir into pot. Increase heat to medium and simmer, stirring often, for about 5 minutes or until thickened (do not let boil). Discard bay leaf. Whisk remaining almond meal into yogurt. Stir yogurt into soup and heat, continue stirring for 2 to 3 minutes. Stir in green onions.