Soup to the Rescue

Fragrant and warm, filling yet light, this Ayurveda-based soup can be used as an appetizer before your largest meal of the day – or as a one-pot meal. As such, serve with a couple of thick slices of toasted, crusty bread spread with ghee or olive oil for a delightful and tasty repast.

Winter Soup

• 1 large leek, chopped in small pieces
• 1 T. ghee (use olive oil if you have high cholesterol)
• 2 turnips (Kapha*) or 1 sweet potato (Vata, Pitta), peeled and finely diced
• 5 c. vegetable broth (use dried vegetable broth powder or use fresh stock)
• 2 large bay leaves
• 1" piece of ginger, grated
• 2 large zucchini, finely diced
• 2 c. kale, finely sliced
• 2 c. baby spinach leaves
• Juice of 1 lemon
• Finish with fresh chopped parsley, 1 t. flaxseed oil per bowl, and freshly ground black pepper

Saute the leek in a saucepan with the ghee or olive oil for 5 minutes until tender. Add the turnip or sweet potato and saute until they just begin to soften. Stir in the stock, bay leaves and ginger and simmer for 10 minutes.

Add zucchini and kale, cover, cook over medium-low heat for about 20 minutes until the turnip or sweet potatoes are done. Stir in spinach and lemon juice to allow the spinach to wilt. Remove the bay leaves. Puree half the soup in a blender or food processor. Finish with the parsley, flaxseed oil, and fresh pepper.

Adapted from www.yogahealer.com

Vegetable Stock

• 2 onions, peeled and quartered
• 1 bulb garlic, peeled
• 2 leeks, white and light green parts only
• 2 carrots
• 2 stalks celery (include leaves)
• 2 small potatoes, quartered (the starch adds a little richness)
• 2 turnips or rutabagas, peeled
• 1 tablespoon mixed peppercorns
• 2 bay leaves
• sprigs of thyme
• sprigs of parsley

Prepare all of the ingredients by cleaning thoroughly and cutting into large pieces or chunks. Put all ingredients into a large 8-quart Dutch oven. Add water to cover.

Bring to a boil, then reduce the heat, cover, and simmer for about 1 hour. Strain out the vegetables and herbs, and refrigerate or freeze the stock in 16 or 32 ounce containers.

Adapted from www.andreasrecipes.com

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