Classic Root Vegetable Soup with Crème Fresh

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Servings 12

Ingredients
  

  • 5 Tbs. olive oil Vata - - Pitta + Kapha +
  • 2 large onions Vata - - Pitta + Kapha -
  • 4 cloves garlic Vata - - Pitta ++ Kapha 0
  • 2 parsley root Vata - Pitta 0 Kapha - -
  • 1 celery root Vata - Pitta 0 Kapha - -
  • 1 large slice pumpkin Vata - Pitta - Kapha -
  • 1 large butternut squash Vata - Pitta - Kapha 0
  • 4 carrots Vata - Pitta 0 Kapha - -
  • 1 large sweet potato Vata - - Pitta - Kapha +
  • 1/2 tsp. white pepper Vata - Pitta + Kapha - -
  • 1/2 tsp. black pepper Vata - Pitta + Kapha - -
  • 2-3 cm ginger root grated (Vata - Pitta + Kapha - -)
  • Salt to taste Vata - - Pitta 0 Kapha +
  • Water to cover

For Bouquet Garni:

  • 5 sprigs thyme Vata 0 Pitta + Kapha - -
  • 3 bay leaves Vata 0 Pitta 0 Kapha - -
  • 1 cinnamon stick Vata - Pitta + Kapha - -
  • 8 cardamom pods Vata - Pitta - Kapha -

Instructions
 

  • In a large cooking pot, fry the onions and garlic in olive oil, until slightly golden.
  • Add the rest of the vegetables, all of them roughly cut, and stir for 2 minutes.
  • Add the black pepper, salt and grated ginger.
  • Cover with water and bring to boil.
  • Add to the pot the spices of the Bouquet Garni in a muslin bag.
  • Put on the smallest flame, cover and cook for about 40 minutes, until the vegetables are soft.
  • Close the flame.
  • Take the spice bag out and puree the soup with a stick blender.
  • Season with white pepper and salt to taste and add 3 heaping Tbs. of crème fresh.
  • Mix well.

Notes

Optional additions:
For kapha: Omit the crème fresh.

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