To combat the cold weather, we made this delicious soup! In a large soup pot, we heated up a little bit of olive oil and then added in some slivered leeks and chopped garlic, cooking for a couple of minutes to release their flavor-magic. Then we added in lots of no-chicken broth, chopped carrots, chopped parsnips, chopped ginger, and fresh thyme. We brought this mixture to a boil, covered it with a lid, and then turned down the heat to a simmer. We let it simmer for about forty five minutes or so (until the veggies were soft) and then scooped some of the almost-soup into the food processor, pureeing until all of the soup was nice and creamy. To finish it off, we seasoned with plenty of sea salt, black pepper, a bit of tamari, and added in some vegan butter (we like Earth Balance) for a yummy buttery flavor.
This soup was delicious and a power bowl of nutrients! Fun nutritional facts about this soup include:
- Carrots: high in vitamin A, vitamin K, biotin, fiber, vitamin C, vitamin B6, and potassium.
- Parsnips: high in fiber, vitamin C, manganese, folic acid, copper, niacin, potassium, magnesium, folic acid, vitamin B6, and vitamin E.
- Ginger: high in calcium, iron, magnesium, vitamin A, vitamin C, vitamin B6, vitamin E, vitamin B1(thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), folate, and fiber.
- Leeks: high in vitamin B6, vitamin C, folic acid, manganese, iron, and dietary fiber.
- Garlic: Vitamin B6, manganese, selenium, vitamin C, iron, calcium, potassium, copper, and phosphorous.
To find out more about the healing properties of food, we recommend owning a nutritional encyclopedia book, like the ones we have listed on our book resources page!