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Hearty Winter Root Soup by Nourish Me Kitchen

Portland Clinic of Holistic Health Blog Hearty Winter Root Soup by Nourish Me Kitchen

During the wet and cold Northwest winters, soup is often what’s for dinner (and breakfast and lunch). This hearty root soup is comforting to the core, and with optional beans and quinoa added in, it makes a complete meal. Chop your vegetables approximately the same size—about the size of cooked chickpeas—for a nice consistency. Double it up and freeze the extra so you can have a nutritious soup ready to heat you up after a day on the slopes or, in our case, in the after-school shuffle.

Ingredients:

SERVES 6 TO 8

2 tablespoons extra-virgin olive oil

1⁄2 large white or yellow onion, finely chopped (about 1 cup)

2 tablespoons finely chopped garlic (about 4 cloves)

1 large carrot, cut into 1⁄4-inch dice (about 1 cup)

1 large celery rib, cut into 1⁄4-inch dice (about 1⁄2 cup)

1 medium sweet potato (unpeeled), cut into 1⁄4-inch dice (about 3 cups)

1 medium celery root (slightly larger than a softball), cut into 1⁄4-inch dice (about 1 cup)

1 large parsnip, peeled and cut into 1⁄4 -inch dice (about 2 cups)

1 cup fresh dill, finely chopped

1/3 cup fresh parsley, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon salt

4 cups vegetable broth or 4 teaspoons DIY Vegetable Bouillon (page 715 of the Nourish Me cookbook) dissolved in 4 cups water

One 15-ounce can of white beans or chickpeas, drained (optional)

For serving, optional

4 cups hot cooked quinoa or rice Fresh lemon juice

 

Instructions:

1 Heat the olive oil in a large stockpot over medium-low heat. Add the onion and garlic and sauté until softened, about 5 minutes.

2 Add the carrot, celery, sweet potato, celery root, parsnip, dill, parsley, thyme, salt and stir well. Sauté the veggies until they soften, about 10 minutes. Be sure to scrape up any brown bits that form on the bottom of the pan as they add delicious flavor.

3 Add the vegetable broth, 4 cups of water, and the beans(if using). Cover and bring to a boil, then reduce the heat to low and simmer for at least 30 minutes or longer to develop the flavors even more. Taste and adjust the seasoning. If the soup becomes too sweet or rich for your taste, add more water in 1/2 cup increments as needed.

4 Ladle the soup into bowls by itself or enjoy it over a scoop of cooked quinoa or rice.

Note:

You can also squeeze a bit of fresh lemon juice into each bowl for added zing.

Author
Dr. Eric Blake Medical Director of Portland Clinic of Holistic Health

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