Creamy Root Vegetable Soup
As the temperatures drop and the days grow shorter, there’s nothing more comforting than a bowl of warm, creamy soup. This Creamy Root Vegetable Soup is a delicious, nourishing dish that not only pleases the palate but also offers significant health benefits when viewed through the lens of Traditional Chinese Medicine (TCM). Packed with a variety of root vegetables, this recipe is a perfect example of how food can be medicine.
In TCM, root vegetables like sweet potatoes, parsnips, and carrots are considered grounding and nourishing. They align with the Earth element, which supports the Spleen and Stomach—two organs crucial for digestion and the production of Qi (vital energy). Additionally, root vegetables play a vital role in strengthening the Kidneys, which are considered the foundation of vitality in TCM.
Sweet Potatoes tonify the Spleen and Stomach, support digestion, and build Qi. Sweet potatoes are grounding and also nourish Kidney Yin, helping to maintain hydration and inner balance.
Carrots nourish the Blood, support vision, and enhance digestion. Carrots have grounding properties that also gently support the Kidneys by aiding in the replenishment of fluids.
Parsnips strengthen the Spleen, promote Qi circulation, and provide Kidney support by nourishing essence (Jing), the stored energy in the Kidneys.
Onions and Garlic move Qi, dispel cold, and boost immunity. These ingredients also invigorate Kidney Yang, which helps promote circulation and energy in colder months.
Root vegetables grow deep within the earth, making them energetically grounding and stabilizing. This deep connection with the soil aligns them with the Kidney system in TCM, which governs the body’s deepest reserves of energy, known as Jing (essence). Root vegetables are rich in nutrients and energetically replenishing, helping to strengthen the Kidneys, which store Jing and are associated with vitality, longevity, and reproductive health.
Soups, especially those made with root vegetables, are ideal for fall and winter because they: warm the body, strengthen digestion, and nourish the Kidneys.
This Creamy Root Vegetable Soup isn’t just a meal—it’s an act of self-care that aligns with the rhythms of nature. By incorporating root vegetables and warming ingredients, you’re nourishing your body, supporting your digestion, and strengthening your Kidneys, which are essential for overall vitality and longevity.
So, the next time you’re craving comfort food that feeds both body and soul, try this recipe. With every spoonful, you’re bringing warmth, balance, and harmony to your life.
🌿 Eat with intention, nourish your Qi and Jing, and savor the season!🍲
INGREDIENTS
5 Tbsp. unsalted butter, divided
1 cup thinly sliced leek (from 1 leek)
2 garlic cloves, minced (about 1 1/2 tsp.)
1 lb. rutabaga, peeled and coarsely chopped (2 1/2 cups)
1 lb. sweet potatoes, peeled and coarsely chopped (3 1/2 cups)
12 oz. parsnips, peeled and coarsely chopped (2 1/2 cups)
2 dried bay leaves
4 cups lower-sodium vegetable broth
1/2 tsp. black pepper
2 1/4 tsp. kosher salt, divided
1/2 cup crème fraîche
3/4 tsp. ground coriander
1/4 cup pecans, chopped
1 Tbsp. chopped fresh sage, plus more sage leaves for garnish
1 cup heavy whipping cream
2 tbsp fresh rosemary leaves
INSTRUCTIONS
Melt 2 tablespoons of the butter in a Dutch oven over medium. Add leek and garlic; cook, stirring occasionally, until soft, 4 to 5 minutes. Add rutabaga, sweet potatoes, parsnips, bay leaves, broth, pepper, and 2 teaspoons of the salt. Bring to a boil over high. Reduce heat to medium-low; partially cover, and cook, undisturbed, until vegetables are tender, about 30 minutes.
Meanwhile, stir together crème fraîche, coriander, and remaining 1/4 teaspoon salt in a small bowl to combine; set aside.
Melt remaining 3 tablespoons butter in a small skillet over medium. Cook until butter just starts to brown, about 2 minutes. Add pecans; cook, stirring often, until butter is browned and pecans are toasted, 2 to 3 minutes. Pour into a small bowl; stir in sage.
Remove bay leaves from vegetable mixture. Pour half of vegetable mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Pour pureed soup into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in whipping cream until thoroughly combined. Divide soup among 8 bowls. Top with crème fraîche mixture and pecans. Garnish with sage leaves.
photo and recipe inspiration to Southern Living
