Posts Tagged ‘root vegetables’

Hearty Root-of-the-Matter Vegetable Soup

Recipes, The Kitchen Witch | Posted by Kim
Nov 11 2011

An anti-oxidant and energy rich soup for the shorter days and deeper thoughts.

3 parsnips, peeled and cut into 1/2-inch pieces (Vitamin C, B vitamins)

1 small burdock root, peeled and cut into 1/2-inch pieces

1 celery root, peeled and cut into 1/2-inch pieces

1 sweet potato, peeled and cut into 1/2 -inch pieces (Vitamin C + carotenoids + potassium)

1 small butternut squash, peeled and cut into 1/2 -inch pieces (Vitamin C, B vitamins)

1 cup cannelinni beans (saponins)

1 cup finely chopped red, purple or green kale (Vitamins, A, C + calcium, iron + betacarotene)

Two bunches watercress, large stems discarded (isothiocyanates)

Half of one small sweet onion, diced (Vitamins C, B6 + potassium)

2 tsp. ground flaxseed (lignans + Omega 3)

1 tsp. cumin (anti-oxidants)

1 cup raw pumpkin seeds (zinc + EFAs)

1/4 cup olive oil

1/2 tbs. butter

1 quart vegetable broth

1/2 tsp. coarse ground black pepper

1 tsp. pink or grey mineral salt

Directions

Preheat oven to 425F (220C).

Combine parsnips, burdock root, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and sprinkle with 1 tsp cumin and 1/2 tsp. pepper and toss.

Roast in preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, tossing every 15 minutes.

Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery root and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables, chopped kale and watercress,

Sprinkle in the flax and pumpkin seeds.

Simmer on low heat for 20 mins.

Serves 2-4