This soup is for cloudy days and daydreaming--when you need to ground your body as your mind drifts far away. This soup is for cleansing and easing the effort our digestive systems exert, giving them an almost pre-digested pot of power.
This soup is for pleasure.
This soup is what I had for breakfast.
And what a breakfast it was! Carrots, leeks, and dill blended in perfect union, then topped with roasted leeks, roasted carrots, and roasted parsnip disks.
**KEYWORDS ASSOCIATED WITH THIS SOUP**
Low sodium (no salt-option completely possible!)
Low oil (no-oil option also completely possible!)
This soup supports the root chakra, the digestive system, the immune system, and helps fortify the auric field.
Thick and stew-like, it is the perfect grounding tool for a rainy or overcast day like today.
Interested in trying her out?
Here's what you'll need to make 2-3 servings:
*3 medium carrots
*1-2 stalks of celery
*2 large leeks
*1 small onion
*1 large parsnip
*3/4 box of veggie broth**
1tbsp full fat coconut milk (optional)
*1tbsp freshly minced garlic
*1 tbsp of minced or chopped ginger
*3 sprigs of fresh dill
**To make this completely salt-free, use a salt free broth from the store, or one you make yourself!**
It's cooking time!
NOTE: Because of this recipe's small yield, I recommend cooking your soup in a medium-small sauce pan.
You'll also need a small baking tray for the roasted veggies on top.
Don't forget to preheat your oven to 425 degrees Fahrenheit!
1/ Slice the red onion into small disks and begin cooking them in the sauce pan with just enough broth to cover the onions.
2/ Prepare the following veggies by chopping into small-ish cubes, making sure to peel and wash those that are not organic:
1 of the 2 leeks (we'll roast the other one)
2 1/2 of the 3 carrots (we'll roast the rest)
3/4 of the parsnip (we'll roast the rest)
3/ Add the chopped veggies to your sauce pan, and cover with the remaining broth.
4/ As that takes its time coming to a boil, add your minced garlic and coconut milk.
While optional, the coconut milk adds a nice bit of fat to help fill out the flavor. A touch of fat with vegetables also helps the body achieve optimal nutrient absorption.
5/ Add in 2 of the 3 sprigs of dill (the last one will be used for a delicious garnish!)
6/ When the soupling comes to a boil (did I just create the word 'soupling?' We finally have a word to describe soup that is not yet soup!) reduce the fire to a simmer and cover.
7/ Let the soup cook for 30 minutes, until the thickest carrot or parsnip is tender.
While the soup is simmering, we roast the vegetables!
8/ Chop the remaining carrots and parsnip into your desired shape. I chose disks for the parsnip and mini carrots for my... carrots.
9/ Rinse the leek really well, making sure to get the dirt in the stalk's fold, and chop your stalk into disks about 3 inches thick. Toss the leek's leaves into the soupling.
10/ Line up your veggies on your baking sheet and lightly coat with olive oil.
This step is also optional. To have an oil-free meal, simply dry roast your veggies.
11/ Roast for 25 minutes, or to your desired tenderness.
12/ Using a blender of your choosing, blend the soup together until it reaches your desired thickness. For a thinner soup, add more broth.
13/ Top with the roasted vegetables and dill.
14/ Sit on the grass* and enjoy!
So there you have it--the super simple steps to creating a delicious and nutritious, energizing soup for these not-so energizing times.
May it leave you nourished.