This soup is inspired by winter snow and vegetables that are white, or light in color.
Jump to RecipeI’m talking about white potatoes, cauliflower, turnip, celery root, fennel root, kohlrabi, parsnips, rutabaga, onion, leeks, celery, and radishes.
Potatoes, turnips, celery root, rutabaga, and white radish are all roots that are readily available in the winter, which is why I call this my Winter White Vegetable soup.
You don’t need to use all the vegetables. Just a selection of them. You can mix and match.
Health benefits
My hope is that this soup recipe will encourage you to try a new vegetable, and that’s because winter vegetables are supportive for your health when consumed in the winter.
The secret is in the taste.
Many white vegetables, such as turnips, cauliflower, and radish, contain the pungent and bitter tastes.
This means they are both warming and cleansing.
Turns out that warmth and a little reducing action is just what the season requires, since cold weather tends to cause stagnation and heaviness in the body.
6 tastes summary
I personally find the flavor of this soup joyful and refreshing.
It’s actually because of the repetition of the bitter and pungent tastes, as well as the other tastes.
The science of 6 tastes comes from Ayurveda, which is the modality I practice as a Nutritionist and Digestive Health Counselor, where food and lifestyle habits are used medicinally to create balance in mind and body.
In Ayurveda, when a dish contains all 6 Tastes, it results in a highly satisfying and blissful experience.
In this recipe, we have:
- SWEET: potato, onions, leeks
- SOUR: fresh lemon or vinegar
- SALTY: salt, celery
- BITTER: celery, turnip, rutabaga, parsley, parsnip
- PUNGENT: celery, leeks, white radish, garlic, black pepper, parsley, green onion forgarnish
- ASTRINGENT: potato, cauliflower, turnip
If you are familiar with Ayurveda, and you would like specific recommendations for your dosha, please visit this companion post on the Good Gut Ayurveda website.
Time to cook?
Remember that you don't have to use all of these vegetables.
Follow the recipe below, and make substitutions if desired.
I've received a lot of feedback on this soup, and everyone loves it. I guarantee that it's going to be a winner for you!
Recipe for Winter White Vegetable Soup
Helpful Kitchen Tools:
- medium saucepan
Ingredients
STEP 1
- 1 ½ tablespoons ghee, butter, or olive oil
- 3 stalks celery, chopped
- 1 cup onion or leek, chopped
- 2 cloves garlic, finely chopped (sub with ginger)
STEP 2
- 2 cups cauliflower, chopped
- 1 ½ cups potato, rutabaga, or turnip, peeled and chopped
- 4 cups water or vegetable stock
TO FINISH THE SOUP
- 3 tablespoons parsley, chopped
- 2 teaspoons lemon, freshly squeezed, or to taste
- ¼ teaspoon salt or to taste
TO GARNISH THE SOUP (OPTIONAL)
- feta cheese or Parmesan to taste
- green onion, finely chopped
- black pepper, freshly ground
Instructions
PREPARE
- Chop celery, along with the onion or leek and garlic. Keep them together in one bowl, and set aside until needed.
- Chop cauliflower and the potato, rutabaga, or turnip, and set aside until needed.
COOK THE SOUP
- Heat ghee in a medium saucepan on medium heat. Add celery, onion or leek, and garlic. Sauté until starting to brown.
- Add cauliflower, potato/rutabaga/turnip, and water or vegetable stock. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, or until the vegetables are soft.
FINISH THE SOUP
- Decide if you prefer a puree, or a more chunky soup. Use an immersion blender to blend the soup to your desired consistency.
- Turn off the heat and stir in chopped parsley, lemon juice, and salt. Taste, and adjust for salt and lemon.
- Serve into individual bowls and top with optional feta cheese or Parmesan, finely chopped green onion, and/or freshly ground black pepper.
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