Photo: Barb Thomas, C.H.N.
Kitchen Skills: Flavour Skills
Winter Warmth Soup.
This pureed soup has a wonderful, creamy texture that goes gentle on digestion while providing an abundance of minerals that are grounding and energizing.
- ½ large yellow onion, diced (sulfur for immunity and detoxification)
- 2 cloves garlic, minced (anti-viral)
- 2 large stalks celery, chopped (kidney support)
- 4 medium carrots, chopped (beta-carotene for tissue support)
- 8 cups harvest root vegetables of your choice: yellow beets, parsnips, sweet potatoes, etc. (gentle fibre for digestion, vitamin A for immunity, iron and minerals for strong blood)
- 1 cup pumpkin puree (beta carotene for tissue support and fibre for digestion)
- 4 cups bone broth (powerful immune booster)
- 2 Tbsp. summer savory (or sage and thyme) (anti-bacterial, anti-fungal, trace minerals)
- 1 Tbsp. coconut oil (capryllic acid for anti-fungal action)
- ½ cup C grade maple syrup (trace minerals)
- Garnish with cinnamon (blood sugar balance), sea salt and cracked black pepper to taste (trace minerals)
Put coconut oil in a large soup pot on medium low heat. Add onion, and sweat until translucent. Add garlic and sweat for 1 minute, being careful not to brown. Add celery and carrots and sweat for another 3-4 minutes. Add the rest of the vegetables, pumpkin puree and savory. Pour broth into the pot and allow the mixture to come to a boil over medium high heat. Immediately reduce to simmer. Once vegetables are tender, spoon entire mixture into a high speed blender and blend in batches until smooth. Once blended, stir in maple syrup and cinnamon. Check the flavour as you go. Depending on the bitterness of the root vegetables, you will need to adjust seasoning accordingly. Finish with sea salt and pepper to taste.
Barb Thomas is a Certified Holistic Nutritionist, Whole Food Culinary Instructor and IMPACT’s Kitchen Skills chef. Connect with her @realfoodgoddess on Twitter.