A seasonal Parsnip Soup – see recipe below

 

Whilst I was sweeping the leaves up today on the path, a neighbour passed by and commented “Winter’s really on it’s way now, isn’t it”. Yes, it really feels like we are in late Autumn already doesn’t it? And Winter will very soon be upon us.

Ayurveda teaches us that each season provides us with exactly the foods that we need to counter the adverse effects of each season. Eating a plant-based diet with seasonal locally grown fruits and vegetables can go a long way to turning our health around.

Think of all the earthy root vegetables that this season provides us with. Dense in substance, starchy, sweet, warming and full of nourishment, they are good foods to prepare us for and carry us through the Winter months ahead. Parsnips have a bitterness alongside the sweetness which can help to cleanse stagnant fluids in the body and keep the blood clear. It’s warming nature helps us to burn off excess fat, and it’s high fibre supports elimination. What an excellent vegetable, inexpensive and easily available right now for us. Opt for organic whenever you can – they will have more flavour, and more nourishment.

Here is a parsnip soup I made recently. I hope you enjoy it!

 

WINTER PARSNIP SOUP (serves 4)

Ingredients –

4 parsnips peeled and finely chopped

1 litre water

a pinch rock salt

1 tspn fennel seeds, cumin seeds, garlic flakes, 1/2 tspn coriander powder, 1/2 tspn asafoetida powder

1 tspn finely grated fresh root ginger/person

1/2-1 tspn ghee or organic cold pressed olive oil

Garnish – toasted almond flakes, chopped coriander leaves or chilli flakes

 

Lightly toast the fennel and cumin seeds (separately). Take care not to burn them.

Grind the seeds, garlic flakes, coriander powder and asafoetida powder in a mortar and pestle, or in a coffee grinder.

Place the water in a pan, add the rock salt and bring to the boil, then lower the heat. into Into the simmering water, add the dry ground spices.

To this add the parsnips and bring the vegetables, water and spices back to the boil then simmer on a low heat for 5 -10 minutes.

Blend the whole mix after this with hand blender. And then place on the heat once more for a short time (few minutes).

You can garnish the soup with a tspn of grated fresh ginger root juice (squeeze the ginger in your hand over the soup bowl), a 1/2 to 1 tspn of organic ghee or organic cold pressed olive oil, and with toasted almond flakes (Vata), chopped coriander leaves (Vata, Kapha or Pitta), or Chili flakes (Kapha)

Serve with warm home-made chappati or other unleavened bread.

Enjoy!

 

THIS RECIPE IS MADE WITH AYURVEDA NUTRITIONAL SEASONAL GUIDELINES IN MIND. 

TO BOOK AN AYURVEDA NUTRITIONAL CONSULTATION PLEASE EMAIL ME

DEC 15TH, SATURDAY 10AM – 5PM, WINTER THANKSGIVING DAY RETREAT WITH SEASONAL AYURVEDA INSPIRED LUNCH MORE INFO