The magic of white roots: a soup to strengthen the lungs and immune system

Turnip is a root vegetable rich in vitamins, minerals and antioxidants. They contain a high amount of vitamin C, which strengthens the immune system, along with dietary fiber that contributes to digestive health and balances blood sugar levels. In Chinese medicine, turnips are seen as a "sweet-spicy" food that helps move Qi (energy) and strengthen the lungs, and symbolizes the peak of winter.

To this soup, I added more white friends such as parsley root, celery root, Jerusalem artichoke, kohlrabi, leek and garlic. According to Chinese medicine, the color white is associated with the metal element, the lungs and the large intestine and white foods will strengthen the immune system (the protective WeiQi). In addition, spicy-astringent ingredients in the soup contribute to moving Qi, improving the body's natural defenses, moving and drying phlegm and preventing colds. The soothing moisture from the roots will also relieve internal dryness.

All you need. 90% organic

What's in it? (About 6 servings)

1 leek, washed and sliced (white and light green parts)

4 medium turnips, peeled and diced

2 kohlrabi, peeled and diced

2-3 Jerusalem artichokes, peeled and diced

2 medium potatoes or white sweet potatoes, diced

1 parsley root, peeled and chopped

1 celery root, peeled and chopped

2 cloves garlic, crushed

2 tablespoons olive oil

1 liter of water with organic, gluten-free vegetable broth or vegetable stock

2 tablespoons Dijon grain mustard

1 tbsp light Miso paste

Salt & Pepper

To serve: homemade kale chips

How to prepare?

1. In a large saucepan, heat the olive oil over medium heat.

2. Add the leek and toss for about 5 minutes until softened.

3. Add the garlic and stir for another minute, until fragrant.

4. Put all the roots in the pot and stir for 3 minutes.

5. Add the water or vegetable stock and season with salt and pepper.

6. Bring to a boil, reduce the heat and cook over low heat for about 30 minutes, until all the vegetables are soft.

7. Blend the soup with a stick blender until smooth, or leave it coarse, depending on your preference.

8. Adjust seasoning if necessary and serve with kale chips (or homemade croutons).

Kale chips: Wash organic curly kale, drizzle with olive oil, salt and pepper. Place on baking paper and put in the oven at 180C for 10-15 minutes and you have healthy chips that you can finish instantly while they're still on the baking paper, simply delicious and healthy!