Living in Chicago has been COLD this winter. The negative temperatures have sent me home at the end of the day looking to warm up with a comforting meal. Stick to your healthy resolutions with this fabulous meatless meal to add some spice and kick to your week. As a base, using seasonal root vegetables will help boost your vitamin K, C and potassium intake to fight infection and combat the winter season. Not to mention curry and turmeric spice provides additional cancer-fighting and anti-inflammatory properties. If you’re brave, add the jalapeno and I am sure that you will be feeling warm again in no time! I love the snow, but I do fear the negative temperatures are getting the best of me. Hope you enjoy this as much as I did!
- 2 tbsp olive oil
- 1-2 tbsp curry
- 1 tsp turmeric
- 4 inch (10 cm) ginger, peel outside, then grate flesh
- 3 tbsp fresh sage, chop into smaller pieces
- crushed pepper, to taste
- 5 cloves garlic, chopped and diced
- 1 large sweet onion, diced
- 1 leek, chopped
- 1 large sweet potato, peeled and cubed
- 2 large parsnips, peeled and chopped
- 5 large carrots, peeled and chopped
- 1/4 jalapeño, diced (optional)
- 3-4 cups (800 ml – 1 L) low sodium vegetable broth
- 2-3 cups (500 – 650 ml) water
- 1 cup (250 ml) unsweetened almond milk
- 1 small handful of pumpkin seeds, for garnish (optional)
- cilantro (coriander), for garnish (optional)
- Heat olive oil in heavy pot over medium heat. Sauté onion, leek and garlic until softened about 5 minutes.
- Add cubed/chopped sweet potato, parsnips, carrots, and jalapeño.
- Add liquids (vegetable broth, water, almond milk and simmer until potato, parsnip, and carrots are soft (your fork should be able to easily pierce through).
- Transfer to a blender in batches and puree or use a hand immersion blender.
- Garnish with pumpkin seeds and cilantro if desired.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
- Nutrition per serving:
- Saturated Fat2g
- Protein 6g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.