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

Serves 6
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