As we enter the cooler seasons, warming soups and stews create the internal heat that we need to regulate our body temperature and prepare for conception. A wonderfully satisfying meal during the chilly fall and winter months, homemade root vegetable stews nourishes the body.
Root vegetables are grown directly in the soil and therefore absorb all the nutrients and minerals of the soil, as well as sunlight from their leaves. They are complex carbohydrates, providing fuel for your body and for the most part, you will find root vegetables to be high in Vitamin A, Vitamin C, folate, beta carotene, antioxidants, and fiber.
During these cold seasons we recommend making a big pot of soup once per week so that there is always something warm and nutritious waiting for you.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 1 hour 20 minutes
Yields: 4 servings
List of Ingredients
- 1 small squash
- 1 beets
- 1 medium yam
- 1 medium turnip
- 1 small rutabaga
- 2 carrots
- 1 leek
- 32 organic chicken broth
- 2 teaspoons curry powder
- Sea saltto taste
Steps
- Cut all vegetables into small cubes
- Place in pot with liquid and bring to a boil
- Add curry powder
- Reduce heat to simmer
- Uncover for three hours
- Optional: puree soup
