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


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The contents of this website are for informational purposes only and are not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician, or other qualified healthcare provider, with any questions you may have regarding a medical condition and before undertaking any diet, dietary supplement, exercise, or any other health program. Dr. White is not responsible for any adverse effects resulting from your use of or reliance on any information contained on this site.

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