¼ cupparsley, chopped (sub with cilantro, fresh basil, etc)
freshly squeezed lemon or vinegar , (optional, to taste)
Instructions
Prepare the vegetables
Chop onions and garlic and keep them together. Chop the celery, daikon radish, and potatoes and keep them together.
Start the soup
Heat olive oil and ghee/butter in a medium saucepan on medium-high heat. Add onions and garlic and sauté gently until soft. Add the turmeric powder and stir well.
Add 4 cups water or vegetable stock, along with the celery, daikon radish, potatoes, salt, and black pepper. Turn heat to high and bring to a boil.
Reduce heat and simmer, partially covered, for 20-30 minutes, until the vegetables are well cooked. Add more water or stock if needed. Turn off the heat.
Finish the soup
Chop parsley, set a little aside for garnish, and add the remainder to the soup. Use an immersion blender to puree four-fifths of the soup, leaving some of the vegetables whole for texture.
Taste, and adjust the amount of salt and pepper to your taste. Add a squeeze of fresh lemon or vinegar if you feel it needs the sour taste.