Winter Vegetable Soup

Last Updated on Monday, 31 January 2011 10:26 Written by Flax Monday, 31 January 2011 09:58

Seasonal eating is something that comes to us naturally.  In the spring and summer we want lightly cooked or raw foods while in the winter, we search for something heavier and warming.   Foods that cook for a long time absorb the heat of the cooking time and thus are more warming than lightly cooked foods.

The most common question that I get is “doesn’t long cooking kill all the nutrients?”  The answer to that question is twofold.  First of all, when food is raw or lightly cooked, it does have more nutrients.  On the other hand, it is harder to digest raw or lightly cooked foods.  This means that we aren’t getting any more nutrients from raw foods than from well cooked foods which have less nutritious value but whose nutrients are more easily digested. 

Second of all, I teach seasonal cooking.  This means that we are trying to be in balance with nature and in harmony with the seasons.  When it is cold out we should eat foods that warm us up.  Eating the foods that are in tune with the seasons helps to keep us healthy.  Warm foods warm us, cold foods cool us off.  Eating raw vegetables on a cold winter day is like going outside without a coat and wondering why it is that you are cold.  Foods that cook for long periods are the most warming of foods as they absorb the heat of the cooking fire.  This fuels our internal fire and allows us to produce our own body heat which is what really warms us and helps us to best deal with cold weather. 

While I am providing you with an idea for a soup, please feel free to change the recipe based on whatever vegetables are in the market.  Keep in mind however the well-balanced diet.  That means, a variety of orange, white, and green vegetables.  When you use all three colors, you know that you are getting all of the five flavors as well as the nutrients that your body needs.  A nice bonus is that people will think that your food tastes great-this is because you are truly satisfying their nutritional needs and their own bodies are saying thank you. 

Ingredients:

  • olive oil
  • 1 onion, chopped
  • 4 cloves garlic, pressed
  • 1 cm ginger, grated
  • 1 leek, chopped
  • 1 celeriac, peeled and chopped
  • 2 broccoli stalk, peeled and chopped
  • 1 sweet potato
  • 4  carrots
  • 1 large zucchini
  • 1/2 bunch parsley
  • 1/2 bunch coriander
  • 1/2 bunch dill (optional)
  • 3 liters water
  • 1/4 cup amaranth or lentils
  • Atlantic grey sea salt
  • pepper 

Heat the olive oil in a large soup pot.  Add the onions, garlic, ginger and leek and saute for 5 minutes on a low flame.  Add the carrot and zucchini and saute for 5 more minutes.  Add the water and bring to a boil.  Add the remaining ingredients and simmer for 1-3 hours. 

Puree and serve hot.

Enjoy!


Leave a Reply