Recipe: Warming winter soup
Bring heat to your system with this cozy winter soup recipe
In a large soup pot, saute butternut squash and parsnips in olive oil on medium-high heat for 5-10 minutes or until some edges are brown:
- 1 medium butternut squash, peeled and cubed
- 1/3 cup burdock root (parsnip is a good substitution – DO NOT EAT BURDOCK IN PREGNANCY)
- 2 Tbsp olive oil
Add the onions, garlic, and ginger, and cook 5 minutes more, till onions are translucent.
- 1 medium onion
- 2-4 Tbsp grated fresh ginger
- 6-8 cloves garlic, chopped
Pour in the stock, spices and kale and simmer on medium-low heat for 40 minutes.
- 4-5 cups vegetable stock
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp curry powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- salt to taste
- 3 lemon slices
- 4 whole kale leaves, roughly chopped
Remove soup from heat, stir in miso, and let stand 5 minutes before garnishing with green onions. Note: Miso is a living, fermented food – it should never be warmer than a low simmer; soy sauce is an easy substitution for flavor)
- 1/4 cup miso paste
- 1/4 cup sliced green onions, for garnish
Prep Time: 15 min.
Cooking Time: 55 min.
Alternate cooking methods for on-the-go cooks:
- Briefly saute veggies and dry spices, then put everything but the miso and green onions in the crockpot for 6 hours on low, or the pressure cooker for 5 minutes at high pressure.
Modified from The Anti-Inflammation Diet and Recipe Book by Dr. Jessica Black, ND