In winter there are many root vegetables available.
Root vegetables are low in calories and rich in vitamins, calcium, and dietary fiber. Unlike bulky leafy vegetables, you can eat lots when pureed.
As you might notice from the fact that Chinese herbal medicine contains lots of vegetables, there are various medicinal benefits from eating roots. One huge benefit is to gut health, the rich dietary fiber of root vegetables has many positive effects on gut health.
People frequently start to miss vegetables in fall and winter, yet that's when many root vegetables are most available.
And root vegetables are as good as, or better than leafy vegetables or even better. They have an abundance of nutrients.
And they are an ingredient that's easy to turn into soups and simmered dishes. So why not try using root vegetables for your winter menu?
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large onions, chopped
4 garlic cloves, chopped
2 tablespoons ginger, chopped
2 pounds mixed root vegetables, such as sweet potatoes, carrots, parsnip, peeled and chopped
1 teaspoon ground fennel seed
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon nutmeg
6 cups vegetable stock
1 cup non-fat yogurt, plus more for serving
salt and pepper
Parsley, chopped for serving
Directions
Heat oil and butter in a large dutch oven over medium heat. Add onion and a pinch of salt, and cook until the onions soften. Add garlic and ginger and stir well, cover and simmer for another 5 minutes.
Add root vegetables, fennel, turmeric, cayenne pepper, and nutmeg, stir and cook for 2 minutes.
Pour in stock and bring to a boil.
Reduce heat to low and simmer until the vegetables are tender, about 30 minutes. Add yogurt and simmer a few minutes.
Use an immersion blender, blender, or food processor to puree soup.
Season with salt and pepper to finish.
Garnish with chopped parsley and yogurt.
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