Winter Root Vegetable Soup
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!