Here we are newly arrived in January 2021, (post birth canal of 2020?!!) Winter season’s in full swing…so it’s the time for powerful immunity boosting foods and simple recipes that soothe the system. Let’s talk about roots and soup because both of these categories do wonders for us, especially in winter.
Roots help us stay connected to ourselves and to the earth. When we eat roots we are literally eating something that generated it’s energy to grow underground, so our bodies can take in that tremendous below-the-surface earth energy, and help us stay grounded and contained, just like the roots themselves. Think strong, cozy, comfy…sounds good to me right now, how about you?
There’s nothing like warm soup in winter and the magic of a soup often rests in the secrets of its broth. But when we get down to it, the broth, is often simple and there’s really nothing secret about it —it’s just that when we look at a broth, we don’t see all the various ingredients that were once simmering inside it, so in this way, it’s a secret! All this is simply a way to say, that if you have felt intimidated by the thought of making broth —don’t. It’s easier than you think, and can become a natural part of soup making that’s second nature to you. So, I highly recommend you take note of my broth direction here (below) to make a quick broth as you prep the veggies for the soup as it will add significant flavor dimension. This basic concept of a quick broth, made at the same time as you prep your ingredients, will hopefully be an easy practice for you and something you can translate into any soup recipe.
For the Winter Roots Soup (recipe below) I’ve included a combination of roots that may be less familiar to you to support you in eating and cooking with a wider variety of vegetables. Celeriac (also known as celery root) takes the fresh flavor of celery and condenses it into something earthy and quite magical —and it’s especially wonderful in soups. Fennel, a root that grows in and above ground, is also full of fresh flavor that’s brighter and lighter than the other roots, so it will lift the flavor into a lighter, brighter spectrum, lest we get bogged down in the dead of winter :-/ Sunchokes (also called Jerusalem artichokes, though native to U.S. soil) are often described as an artichoke crossed with a potato, but are really a delightful flavor all their own. Packed with nutrients like iron, calcium, magnesium and potassium, they are also very high in inulin, an undigestible starch that helps regulate blood sugar. Inulin can cause gas and bloating when consumed in larger quantities, but when boiled and puréed in this soup recipe, it’s easy on the system. One thing I personally love about this soup recipe, is the complexity of flavors despite the uniformity of the light, creamy color. I’ve also chosen a partial purée to provide some texture, and of course you can purée the entire soup if you like. You can also add toppings, like sautéed greens or mushrooms, or whatever you’d like. I hope you try the recipe and enjoy some of the amazing flavor subtleties and immune-supportive + grounding benefits of these winter roots.
WINTER ROOTS SOUP Recipe by Natural Chef Jennifer Caroff @foodsoulutions
Ingredients
1 large yellow onion or 2 medium sized leeks, chopped, outer peels/layers/green ends reserved for broth
3 cloves garlic, peeled + smashed/chopped
1.5 C celeriac (celery root), peeled + chopped, medium dice
2 C fennel root, chopped, medium dice, stems + greens reserved for broth
1 C sunchokes, well cleaned/peeled + chopped
1 C potato, peeled + chopped, medium dice (prefer Yukon Gold but any kind of potato will do)
1 T fresh thyme, chopped
2 T olive oil + more for garnish
6 C filtered water
3-4 T light miso paste ( I use chickpea miso, white or yellow miso will also work well)
1/4 tsp cayenne pepper (optional) -this will add heat, a nice choice if you’ve been feeling cold!
Sea salt + black pepper to taste
Procedure
As you prep the veggies, place the onion skins and outer tough layers of onions, fennel greens, and other veggies skins in a medium stock pot with the water. Do not use any skins if they are too dirty or damaged. Bring to a boil and then reduce to a simmer. Let the broth simmer until you are ready to use.
In a medium sized stock pot, heat the olive oil over medium heat and sauté the onions and garlic, adding a pinch of salt once they’ve started to cook + become translucent.
Add the prepped veggies and thyme and continue to sauté over medium heat. (About 5-7 minutes) Add another pinch of two of salt.
Strain the broth liquid into the veggies and continue to simmer until veggies are fork tender. (another 7-10 minutes). You can compost the veggie skins that were in the broth.
Transfer 2/3 of the soup mixture into an upright blender, add in the miso paste, and blend until smooth.
Return the purée to the soup pot and stir to incorporate. Add salt and pepper and adjust flavor to taste.
Serve warm and enjoy the nourishing roots energizing your system!
This soup is best stored in a glass container in the refrigerator for up to 5 days. Enjoy! And feel free to leave a comment to let me know how your soup came out, and questions, suggestions, additions, etc.