Let Food be Your Medicine
KICK-START YOUR HEALTH IN JANUARY! CARROT & PARSNIP SOUP
How much did you indulge yourselves over the Christmas holidays? No
judging! That’s what holidays are for, right? Now January is here, and we
start to feel like we need to reboot.
Root vegetables such as carrots, potatoes and
beets are the perfect hearty vegetables that are
also full of immune boosting nutrients. Carrots, for
example, are high in vitamin C and beta-carotene,
which has been shown to reduce the risk of heart
disease and certain types of cancer. Parsnips, a
pale cousin of the carrot, are also high in vitamin C
as well as folate, choline, manganese, magnesium,
and fibre. Just like carrots, parsnips can be enjoyed
raw or cooked and are excellent in soups and
stews. Another super-root that is often
overshadowed is the onion. Onions are health
warriors and have been shown to help fight colon
cancer, ovarian cancer, and laryngeal cancer.
Onions also contain one of the highest levels of polyphenols, a form of
phytonutrients, on the planet.
So, let’s start cooking a hearty and immune boosting soup!
Ingredients:
4 cups peeled and chopped
carrots
2 cups peeled and chopped
parsnips
1 small onion
3 cloves garlic
4 cups vegetable broth
½ cup coconut milk
2 tablespoon olive oil
2 tablespoons ground turmeric
3 slices whole-wheat multi-seed
bread for the croutons (a few
days old is best)
Pinch of salt
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Peel and chop the carrots and parsnips, peel and dice the yellow onion and
garlic.
Place your pot on the stove over medium heat.
Add to your pot 1 tablespoon of coconut, when the oil is hot but not smoking
add the onion diced.
Cook the onions for 5-7 minutes, stirring occasionally.
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