3 cups (750 ml) vegetable broth

1 sprig rosemary

4 leaves sage

1 orange, juice and grated zest

1 small rutabaga, cut into julienne

3 carrots, sliced

1 sweet potato, peeled, cut in half lengthwise, and sliced

10 radishes, quartered

2 cups (500 ml) soymilk

1 teaspoon (5 ml) curry powder

1 teaspoon (5 ml) ground ginger

1/2 teaspoon (2.5 ml) ground turmeric

1/4 cup (60 ml) large tapioca pearls

1/2 red onion, finely chopped

1 tablespoon (15 ml) coarsely chopped flat-leaf parsley

Heat the vegetable broth with the rosemary, sage, and orange juice. Bring to a boil and add the rutabaga, carrots, sweet potatoes, and radishes. Cook for about 15 minutes. Set aside.

In another saucepan, heat the soymilk with the curry, ginger, and turmeric. Simmer, sprinkle in the tapioca, and cook gently for 20 minutes or until the tapioca becomes translucent.

Heat the broth with the vegetables, remove the rosemary and sage, and at the last minute, add the tapioca mixture, orange zest, onion, and parsley.

In Recipes-list.com we have selected the most viewed recipes from category - Soups_and_broth . Enjoy the best recipes specially selected for you! Joel Legendre’s Tapioca Soup with Fall Vegetables is the right choice that will satisfy all your claims.