Hearty Winter Root Vegetable Soup
Root Vegetables and Kale - Winter Warming Soup for the body and soul
I love soup all year round. It’s quite evident that soup is king in my world. As we’re leading up to Spring (it’s around the corner) Winter temperatures are still calling for warm, hearty meals to nurture our body and soul. So, I’m happy to share another winner of a recipe to feed you with love in a delicious pot.
Why I Iove soup, you ask? It’s a one stop shop for me! Soups are loaded with nutrients - of course depending on what’s added to the soup makes a huge difference, but, I take that into account. My soups have plenty of vitamins, minerals, and fiber, they’re hydrating (that’s a given), they satisfy me, easy and fun to create (I truly enjoy the process), they are low in calories and fat, and I get a tremendous amount of high quality, easily digestible vegetables in me. That’s what I want for you, too. You can do this!
I little about ROOT VEGETABLES: They are simple underground plant parts that we eat. A.K.A. vegetables that grow in the ground, and that’s way in the Fall and Winter seasons we gravitate to the warming root vegetables - blanketed by the soil.
Please honor each vegetable, herb and spices in this recipe. There might be a lot of ingredients, but you probably have plenty in your pantry and fridge, already. Deep breathe and commit to creating this soup for yourself, family and friends. It’s easy and fun. Prepping the veggies takes time, although, the recipe takes 30 minutes from start to finish - listen to your fave music and enjoy the process.
Source: recipe inspired by Fork in the Kitchen
Embrace all these gorgeous ingredients - gifts from nature to eat, enjoy and feel loved
Recipe
2 tbsp olive oil, or ghee (ghee is considered dairy)
1 cup yellow onion, diced
1 cup celery, diced - 2 stalks
1 cup carrot, diced - 2 large carrots
4 garlic cloves, minced
1 cup parsnip, diced - small
2 yukon gold potatoes
1 medium turnip
1 cup leek, sliced
2 tsp fresh rosemary
2 tsp fresh thyme
pinch of red pepper flakes
1/4 tsp white pepper
salt to taste - at end of cooking
fresh ground black pepper to taste
1/4 tsp sage
1 bay leaf
4 cups vegetable broth - water optional
2 cups kale, chopped
1/2 lemon, freshly squeezed
Instructions
heat oil in large pot over medium heat
add onion, celery, carrots, and saute for 4-5 minutes
add garlic, continue to saute for 1 minute.
add rosemary, thyme, red pepper flakes, white pepper, and sage, cook for 1 minute
add parsnip and potato, continue to cook for 3-4 minutes - avoid stirring so the roots have a chance to caramelize
add turnip and leek, cook for 2-3 minutes, then add vegetable broth or water and bring to a simmer - add the bay leaf as the soup is simmering
cover pot and simmer for 15-20 minutes until the veggies are tender
as the soup is cooking add salt, taste-testing for flavor (potatoes absorb salt so might need to add more salt)
towards the end of cooking the soup add the kale and allow it to wilt
remove the bay leaf and stir in a squeeze of lemon
optional: puree half the soup with an immersion blender
optional: garnish with fresh parsley, croutons, parmesan (dairy or dairy free), firm tofu
Genia’s Spoon Me Tips:
This soup recipe calls for a lot of ingredients. Many of them are staples in our pantry, such as the herbs and spices and even most of the vegetables in our fridge. If not, use this list of ingredients next time when you grocery shop. It’s so much easier to cook when you have ingredients ready to go!
By adding tofu as a garnish in this soup it creates a full meal: protein, vegetables and complex carbs = macro bliss and gourmet flavor!
Love Genia