Not only are there some gutsy flavours in this soup but it’s a winner of a winter warmer and bumper nutrient enhancer. In the run up to the holidays don’t forget to get those nutrients in – they’ll help you deal with the stress and excitement of the days to come.
Here’s why you need this soup right now –
Wild salmon – one of the best sources of omega3 fatty acids, which is imperative for bringing down inflammation. Although we need to include omega6, if you have autoimmune disease you need the ratio to be 4:1 (omega3:omega6). Aiming to eat fish five times a week, even daily would be a good thing, given how nutrient dense it is.
Kelp flakes – sea vegetables provide a rich source of minerals, including iodine which is needed to make thyroid hormones. These hormones regulate our metabolism as well as facilitate bone health and development, among many other important functions in the body.
Root veggies – different varieties provide different levels of starch, which provides soluble fibre. This soluble fibre helps to bulk up our stools and feed the beneficial flora in the colon, which in turn make nutrients that the body uses. It also helps to combat the opportunistic bacteria that also resides there. Ah the circle of life!
Kale – the saying “all hail to the kale” is for good reason. It is high in vitamins A, K, B6 and C, and has high concentrations of the minerals calcium, potassium, copper and manganese.
Herbs – so many micronutrients to be had, I include herbs in as many dishes as possible.
Bone broth – gives us beneficial amino acids such as glutamine, which is effective at healing and sealing the gut, and supporting a healthy inflammatory response. Another worthy amino acid is glycine which supports our central nervous system.
Collagen – although optional, it is highly recommended for the reasons mentioned in bone broth above. Call it a turbo charge if you like.
If you give this a try please leave me a comment to let me know how much you love it. And don’t forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.
Root Soup with Wild Salmon and Kelp
Prep time: 15 minutes
Cook time: 20 minutes
Print the recipe here!
2 tbsp extra virgin olive oil
3/4 lb parsnips, cut into 1/2 inch chunks
3/4 lb rutabaga, cut into 1/2 inch chunks
10 oz carrots, cut into 1 inch chunks
3 large sprigs thyme
4 large sage leaves
4 cups chicken bone broth
2 bay leaves
1 small bunch dinosaur (lacinato) kale, chopped
1 box Jovial cassava pasta elbows
3/4 lb wild salmon
sea salt to taste to taste
2 tbsp collagen (optional)
1 tbsp kelp flakes
Heat the olive oil in a large pan and add the vegetables. Stir to coat in the oil and pour over the broth. Add the thyme, sage and bay leaves and bring up to a simmer. Cover and cook for 15-20 minutes until the veggies are tender.
Meanwhile, bring a separate large pan of water up to the boil. Cook the pasta as per manufacturer’s instructions. Drain.
Preheat the broiler. Broil the salmon for 4-5 minutes until just cooked. Remove the skin.
Stir the kelp flakes and collagen into the soup. Add sea salt to taste.
Pour the soup into deep bowls. Flake the salmon flesh and put over the top. Serve.