(Winter + Fall) Root Vegetable Soup
Before we had grocery stores (yes there was a time!) humans would have to eat seasonally, based on what vegetables were ready in their area at any given time.
I love my home valley, the Okanagan, for eating seasonally as we get lots of fresh, cleansing fruits in the spring and summer, then in the fall and winter we have wonderful root vegetables.
One of my favourite ways to cook well in the fall and winter is to take a bunch of vegetables and turn them into a delicious soup! If you need quick meals on the go, soup is a great option to make large portions of, and store in smaller containers for future use.
It's also a great slow cooker meal if you have one, easy as pie.
.... the soup goes on! This soup is really versatile - you can easily replace the veggies with other vegetables you've got on hand - in your fridge!
It's really that easy.
4 cups vegetable stock (homemade preferred)
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 potato, peeled and cubed
1/2 turnip, peeled and cubed
3 stalks celery, chopped
Sea Salt, to taste
1/2 tsp black pepper, 1 tsp dried oregano
1 tbsp butter
2 tbsp coconut oil or coconut milk to taste
Rinse and chop all the vegetables and place in a big pan. I don't peel my vegetables - there are nutrients in that skin! Pour in the vegetable stock. Bring it to a simmer. Cover and cook until the vegetables are very tender. Remove the pot from the heat and let it sit for about an hour. Pour into a blender and give it a spin or two, (may need two batches of spins!) or use a hand-held blender right in the pot. Pour back into the pot stir in the milk and coconut oil/milk. Season with salt and black pepper.
Heat well. Ladle into serving bowls, serve the soup hot with love and enjoy!
(Stores well so double the recipe if you want - its great for stove top re-heating for quick lunches or a dinner side!)
Rock n' roll.