Wellegance

Cultivate a Life of Vitality, Pleasure, Passion and Purpose

Recipe: Winter Root Vegetable Soup

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At about this time last year, I was interviewed for an article in Newsday, one of the Long Island newspapers. The newspaper has a regular column called, “Who’s Cooking?” And this column features a local person who enjoys cooking and shares one of his/her favorite recipes.

It was a fun experience and during the interview, I discussed (among other things) my passion for food/cooking, my creation of the Wellegance blog and tips for success in the kitchen. Note: I would provide a link to this article, except that you can’t access it without a subscription to Newsday’s online service 🙁

I shared this recipe for Winter Root Vegetable Soup, which is a seasonal favorite of mine. This soup combines hearty root veggies like carrots, parsnips, potatoes and leeks with fresh dill, lemon, ginger and turmeric. It packs a real flavor punch and is loaded with antioxidants and other anti-inflammatories. It’s also fantastic when someone is fighting a winter bug, or just wants to warm up on a cold day.

Comfort food…Health food…Soul food…

Buon Appetit,

Karen

Winter Root Vegetable Soup

This soup combines hearty root veggies like carrots, parsnips, potatoes and leeks with fresh dill, lemon, ginger and turmeric. It packs a real flavor punch and is loaded with antioxidants and other anti-inflammatories. It’s also fantastic when someone is fighting a winter bug, or just wants to warm up on a cold day.
Servings 8

Ingredients

  • 3 large carrots peeled and sliced
  • 2 stalks of celery sliced
  • 2 parsnips peeled and sliced
  • 1 large potato peeled and chopped
  • 3 garlic cloves peeled and chopped
  • 3 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Turmeric
  • 6 cups water
  • Slice of fresh ginger approx. ¼ inch thick, peeled and chopped
  • 2 Tbsp. Fresh dill chopped (plus more for garnish, if desired)
  • Juice from ½ lemon
  • 1 teaspoon salt
  • Fresh ground pepper to taste

Instructions

  1. Place the leeks, carrots, celery, parsnips, potato, garlic and olive oil in a large pot over medium high heat and sauté for 2-3 minutes. Add the turmeric, then cover the port and “sweat” the vegetables over low heat for 15 minutes, stirring occasionally.
  2. Add the water and ginger to the pot. Turn the heat to medium high and simmer for 15-20 minutes, until the veggies can be easily pierced with a knife. Remove from the heat and allow to cool slightly (approximately 5 minutes).
  3. Stir in the fresh dill. Purée the soup in batches, using a blender, food processor. Stir in the lemon juice, salt and pepper, to taste.
  4. Ladle isn't bowls and garnish with a lemon slice or a sprig of fresh dill. Serve immediately.

Recipe Notes

Makes 8 servings.

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