Winter Root Vegetable Soup

To stay warm, cozy and nourished during the winter months I make this soup in a large pot and freeze it to have throughout the season. I always recommend it for post partum care since the root vegetables carry many minerals that they absorbed in the ground during growth. During pregnancy and child birth a large amount of blood and minerals are lost from the mother and need to be replenished. This soup is a delicious and nurturing way to regain balance back quickly.

3 medium onions, peeled and chopped

2 leeks, washed and sliced

4 carrots, peeled and sliced

2 turnips, peeled and sliced

1 rutabaga, peeled and sliced

3 parsnips, peeled and sliced

4 tablespoons of butter

1 1/2 quarts of stock, chicken or vegetable, or filtered water

several thyme sprigs

4 cloves of garlic peeled and mashed

pinch of cayenne pepper

to taste as sea slat, pepper and nutmeg

for a possible garnish add creme fraiche

In a large pot melt butter and add onions, leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hour over low heat, stirring occasionally. Then add stock bring to a boil. Then add garlic, thyme and a pinch of cayenne. Cover and simmer for 1/2 hour until vegetables are soft. Remove thyme from pot and puree. Serve and enjoy!