Grounding Root Vegetable Soup

We have how many more weeks until spring?! As far as I can tell, there is only one redeeming quality about winter: Winter is excellent soup weather! I love a hearty soup, but I don’t want to feel heavy and ready to hibernate. And with my schedule, I need a recipe that won’t require me to chop 60 different vegetables!

The grounding energy of root vegetables makes them an excellent choice for a soup this time of year, and this recipe is a great opportunity to use some of those mystery vegetables you’ve been eyeing up in the produce section, namely turnips and rutabagas. These root vegetables are a great source of Vitamin C and fiber, and they have a surprisingly sweet flavor and a creamy texture.

 

Ingredients

1 large yellow, white or sweet onion, diced

4 cloves garlic, minced

3 Medium/Large turnips, peeled and cut into ½ inch chunks (about 1 or 1.5 lb after peeling)

3 Med/Large rutabagas (about 1 or 1.5 lb after peeling)

7 cups vegetable stock (low sodium)

Sea salt and freshly ground pepper to taste


Ingredients for the optional garnish:

½ onion

1 clove garlic

2 cups Brussels sprouts, trimmed and quartered lengthwise

1 tsp sesame oil

1 Tbsp rice vinegar

Directions

  • In a large pot, cook onion and garlic over medium high heat, continually adding just enough water to keep the onion and garlic from sticking. If you’re making the Brussels sprout garnish, cook the onion and garlic in the same pot.
  • After about 8 minutes, onion should be soft and golden. Remove a scoop of onion and garlic and put into another pan for the garnish
  • Add the chopped turnips and rutabagas to the soup pot and stir well with the onion. Cook on med-high heat for about 5 minutes, adding water if needed to keep vegetables from sticking
  • Add the water or stock, bring to a boil, then simmer for about 30-35 minutes or until vegetables are completely soft
  • While the soup is cooking, prepare the garnish: Bring the pan with the cooked onion and garlic to medium high heat, add the sesame oil and Brussels sprouts. Saute for about 5-8 minutes, or until sprouts are crisp tender. Finish with a sprinkling of the rice vinegar and set aside.
  • When vegetables are completely tender, use an immersion blender to puree the soup, and season to taste.
  • Ladle the soup into bowls and top with the Brussels sprouts.