Winter Root Vegetable Puree
Winter is the season to slow down and as the temperature drops and the days grow shorter, our bodies naturally crave warmth. To stay balanced and strong through the cold months, one of the best practices you can adopt is to enjoy nourishing soups designed to harmonize your body with the season.
In Traditional Chinese Medicine (TCM), this time of year is about supporting your Kidney and digestive energy. This is the ideal time to focus on building and preserving our energy and one of the most effective ways of doing this is through our diet. Hearty, warming foods like soups help strengthen our immune system, nourish the soul and are extremely beneficial during this time of year.
Soup holds a special place in Chinese dietary therapy - it is gentle on digestion, hydrating, and easy for the body to absorb. Slow simmering combines flavors and infuses ingredients with Qi (life energy), transforming a simple meal into a form of healing. Whether it’s bone broths, herbal soups, or a vegetable medley, each bowl can be tailored to nourish specific organ systems and balance Yin and Yang.
Some key ingredients in winter soups include ginger, goji berries, black beans and black sesame, Chinese yam and reishi mushroom. Many of these ingredients are loaded with antioxidants, improve circulation, support digestion and increase energy. So whether you are cooking up a veggie medley or beef stew, you are nourishing your body, mind, and spirit and giving yourself the opportunity to slow down, rebuild and restore.
Below is a rooted puree to aid in grounding and warming during these cozy months ahead:
Butternut Squash, Parsnip & Carrot Soup:
Ingredients:
1 butternut squash
3 medium carrots
3 medium parsnips
½ onion
3 cloves garlic
1 Tbsp fresh ginger
2 Tbsp olive oil
2 cups chicken or veggie broth
Salt/pepper to taste
Peel (and de-seed) squash, carrots and parsnips and cut up into even size cubes.
In a large pot, sauté chopped onions in olive oil until soft, then add garlic and ginger and cook for another minute.
Add squash, carrots, parsnips, salt & pepper and saute another few minutes.
Add broth, bring to a boil, lower heat and simmer until the rooted veggies are soft.
Use an immersion blender or a regular blender (in batches) to blend until smooth. Can add cream or milk or even a dollop of yogurt for extra richness if desired.
