|Stars of this restoring soup -- all those winter root cellar veggies!|
The past few weeks have been lousy, motility-wise. I've experienced the "clenched throat" feeling, one evening of shooting regurgitation, fullness after eating, a few moments of nausea, and constipation. The weeks have been emotionally draining -- is this the cause of my increased GERD/stress response? An important work project and new office (a good thing, but like any move, stressful!), the recent blizzard, several late night events and lack of home-cooking -- no wonder I'm a wreck!
The three-day holiday weekend is already soothing my mind and body, and I'm thrilled -- empowered! -- to be back in the kitchen. I lugged home sacks of root vegetables -- the winter greenmarket staples -- and decided to put the immersion blender to use to make a calming, restorative "roots soup." The result was better than I imagined, a bowl packed with nutrition, easy to digest, and tasty, complex flavor. When you make this, once again seek out local produce -- it makes a difference!
RESTORATIVE ROOTS SOUP
I used an immersion blender to get the pureed, creamy texture; if you do not use one, thinly slice/chop the vegetables and use a potato masher in the pot to "hand-blend" the ingredients. It will be a more "rustic" version and will still taste lovely! Once again, there is no salt in this recipe, and little seasoning - just some parsley. Give this less-is-more approach a try. Another root that might go very well here is ginger root -- a great digestion-friendly ingredient.
Note: After having broccoli-sunchoke soup at Angelica Kitchen, I'm obsessed with this root, so I tossed a bit in here. Omitting it should not change this too much...
2 shallots, chopped
3 cloves garlic, pressed or chopped
4 large carrots, sliced
1 medium turnip, chopped
1 small sunchoke (Jerusalem artichoke), chopped into small pieces
6-7 fingerling and/or Butterball potatoes, halved and quartered
- Heat olive oil in soup pot, about a tablespoon, on low setting. While heating, add shallots and garlic. Saute in low heat for a minute or two, until shallots soften. Stir often.
- Add carrots. Mix and let "sweat" and soften for 3-4 minutes.
- Add turnip and sunchoke pieces. Mix and heat for a minute.
- Add water to cover vegetables by an inch or two and turn up heat.
- Add potatoes; bring to boil.
- When boiling, reduce heat. Add parsley.
- Simmer uncovered until all vegetables are softened, stirring occasionally.
- Turn off heat and immersion blend, adding water if necessary (I wound up adding about 1/2-3/4 cups of water). Stir and blend until desired consistency.
I served this with veggie sausage on the side, and today with a small portion of polenta instead of bread. I think this would also go well with the special cornbread made famous by NYC's Angelica Kitchen.
|The soup -- just perfect!|
MORE ON ROOTS…
Giving Root Vegetables Their Due -- NYTimes recipes