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Winter Root Vegetable Soup

February 20, 2017


To stay warm, cozy and nourished during the winter months I make this soup in a large pot and freeze it to have throughout the season.  I always recommend it for post partum care since the root vegetables carry many minerals that they absorbed in the ground during growth.  During pregnancy and child birth a large amount of blood and minerals are lost from the mother and need to be replenished.  This soup is a delicious and nurturing way to regain balance back quickly.  


3 medium onions, peeled and chopped

2 leeks, washed and sliced

4 carrots, peeled and sliced

2 turnips, peeled and sliced

1 rutabaga, peeled and sliced

3 parsnips, peeled and sliced

4 tablespoons of butter

1 1/2 quarts of stock, chicken or vegetable, or filtered water

several thyme sprigs

4 cloves of garlic peeled and mashed

pinch of cayenne pepper

to taste as sea slat, pepper and nutmeg

for a possible garnish add creme fraiche


In a large pot melt butter and add onions, leeks, carrots, turnips, rutabaga and parsnips.  Cover and cook gently about 1/2 hour over low heat, stirring occasionally.  Then add stock bring to a boil.  Then add garlic, thyme and a pinch of cayenne.  Cover and simmer for 1/2 hour until vegetables are soft.  Remove thyme from pot and puree.  Serve and enjoy!



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