Winter Root Soup
with rutabaga, turnips, leeks, carrots, dandelion greens, spinach, and watercress. Every winter, our organs need to cleanse. They need to be treated gently with cooked, warm food and nothing does the job better than this soup. This nourishes the spleen, liver, and kidneys, helping them to transition into the winter months. Cold raw salads, fruits, and vegetables are hard to digest during these months. Makes 2 quarts
Source: Lisa Stalvey
Ingredients
- olive oil
- small rutabaga, peeled and cut into 1-inch chunks
- small turnip, peeled and cut into 1-inch chunks
- leek, white part only, cut into 1-inch pieces
- dandelion greens, chopped
- package living watercress, packed
- baby spinach
- carrots, peeled and cut into ½ inch chunks
- quarts chicken bone broth, or vegetable stock if you want vegan
- Pink salt and black pepper, to taste 83