A soul-warming root vegetable soup that is simple, hearty, and nourishing.
It’s that time again.
Soup time! There’s nothing like a bowl of hearty soup to warm you up when the weather turns chilly. And the weather has turned chilly… -6 degrees celsius chilly. I’m such a wimp when it comes to cold weather. Every year my family has to listen to me complain about how cold it is and how I want to move to Hawaii. Wouldn’t that be nice? Instead of putting on fifty layers I wouldn’t need any… haha.
Although I do have to admit that one of the best things about winter is cooking nourishing root vegetables in one pot while your home starts to smell all warm and cozy. And I do love cozying up by the fire with a blanket and a bowl of Winter Thyme Soup to watch it snow, but I think a couple of weeks out of the year outta do it. This soup is perfect before and after the holidays because we indulge in all sorts of naughty foods and our bodies are basically screaming for nourishment. And one way to get that nourishment and do a gentle body cleanse is by drinking smoothies, juices, and of course eating all sorts of dairy-free soups like this winter thyme soup.
But before we get to the recipe, lets talk about root vegetables. Root vegetables are vegetables that are actually the root off the plant, which mean they grow underground and are available as a fall and winter vegetable. Of course most people cook with potatoes and carrots for a more savoury soup but if you want to add a bit of sweetness to your soup, sweet potatoes and parsnips will do the trick. Both ways are delicious, it just depends if you’re craving sweet of savoury 😉
Health Warning! This Winter Thyme Soup is…
Nourishing and warming
An excellent source of beta-carotene
An eye protector
An immune system booster
Boost your beta with carrots. Putting carrots in your favourite warming winter soup lets you take full advantage of their excellent source of beta-carotene. The body converts beta-carotene into vitamin A, which is important for eye health, bone growth, and immune system regulation. Beta-carotene and other powerful antioxidants may help boost vision and protect the eyes from age-related macular degeneration as we age. If you find yourself struggling to see in dim light, then incorporate more orange veggies in your life, like carrots!
- 1 tablespoon olive oil (or grass-fed butter)
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 parsnip (optional)
- 2 carrots, diced
- 1 potato, diced
- 1 cup mushrooms, sliced
- 3 cups broth (vegetable or chicken)
- 1 tablespoon grass-fed butter
- 2 tablespoons spelt flour (or another flour)
- 1 cup almond milk
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoons sea salt
- 1/4 teaspoon black pepper
In a large pot, heat the oil or butter over medium heat. Add onion and sauté for 5 minutes, stirring occasionally. Add a little water every now and then to prevent veggies from sticking to the pot.
Add garlic and parsnips (if you want a sweeter soup). Cook for another 2 minutes.
Add carrots, potatoes, and mushrooms and cook until soft, about 5 minutes.
Stir in 3 cups of broth and let simmer.
In a small saucepan melt the butter and stir in flour, mix well.
Slowly add almond milk to butter and flour mixture while continuing to stir until it is thick and creamy.
Stir in thyme, sea salt and black pepper, and add the almond milk mixture to the soup. Mix well.
Serving size: 1
Calories 190 / Fat 9g / Carbs 20g / Protein 7g / Fiber 4g / Sodium 471mg / Sugars 4g