Naturally Cured

Midterm week is finally over! It was a tough ride but here I am ready to go with a new and exciting recipe to shareJ

During the winter months, I always have a craving for hot soup so I am really excited to share my first soup recipe on the blog. When visiting my intern at the Robert Shad Naturopathic Clinic, she gave me a soup recipe, which I was ecstatic about. I went to the grocery store and bought all the ingredients the next day. I had never tasted or cooked with rutabaga or parsnip before so I was a little skeptical, but it turned out to be really tasty. This soup is packed with amazing vegetables and has a good kick to it! Another bonus, the soup lasts the whole week and is great to have when busy with school or work.

2 yellow onions, diced

4 garlic cloves, crushed

3 carrots, sliced

3 celery stalks, sliced

1 parsnip, cubed

½ rutabaga, cubed

½ butternut squash, cubed

½ cans tomato paste

4C Broth – chicken, turkey, or vegetable

2 tbsp. butter

Handful of chopped fresh parsley

4 springs fresh thyme

black pepper to taste

salt to taste

3 bay leaves

1 pinch cayenne

2 tsp. paprika

1. Add butter to a deep pan and set to medium heat.

2. Once heated, add in onions and crushed garlic and allow the onions to become translucent.

3. Add in vegetables, thyme, black pepper and salt. Stir and cook vegetables until they are soft (about 20 mins).

4. Transfer contents into a large pot. Add broth, meat, tomato paste, and remaining spices.

5. Depending on how liquid you want the soup add in enough water so that the vegetables are covered by about 2’’ of water.

6. Stir contents and bring to a boil.

7. Once boiling, reduce heat to low and allow soup to simmer for at least an hour for the flavours to combine.

8. Sample the soup after an hour and add more salt and pepper to taste if needed. We left the soup for about 1-2 hours.

*** You can also add chicken or turkey meat when adding in the water (step 5).