One of my favourite things to do in the colder months is to make big pots of delicious, healthy soups. I love the process of making the soup, stirring over a hot pot of goodness on a cold winter afternoon or evening. And leftovers are perfect for the freezer, at-the-ready for a quick dose of healthy healing on a night when you don't have time to cook.
It's fun and easy to experiment with your own ingredients. I love using root vegetables for their grounding, comforting energy. Here's what I cooked up this week:
1 Tbsp coconut oil
1 medium white onion, chopped
3 stalks of celery, diced
3 carrots, peeled, diced
Small handful of fresh herbs of your choice. I used sage, thyme and rosemary
A few shakes of hot chili flakes
Root vegetables of your choice. I used:
2 large sweet potatoes, peeled, chopped
3 medium white potatoes, peeled, chopped
2 parsnips, peeled, chopped
Vegetable broth, enough to cover the vegetables
Dollop of goat cheese and sprig of rosemary for garnish
In large pot, heat coconut oil on high heat. Add onion and sauté for five minutes. Add carrots, celery, herbs and chili flakes and sauté until soft, about five minutes. Add root vegetables and sauté for another few minutes. Add vegetable broth and bring to a boil. Reduce heat to medium and continue to cook until vegetables are very soft. For a chunkier soup, mash vegetables with potato masher. For a smoother texture, purée with a hand blender. Add salt and pepper to taste. Transfer to bowls and serve. Let the leftovers cool and then freeze in single or double portion containers.
Optional: Top with a dollop of goat cheese and sprig of rosemary.
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