I’ve said it before and I’ll say it again -
Your gut is the base of your health. When your digestion works well, the rest of your health will be well too.
This simple soup recipe combines sweet turnips, potatoes, leafy greens and garlic for a powerful digestive aid.
(If you’re having trouble with your tummy, enter to win a Go Stool! on my blog here by April 30th!)
And it’s a perfect dinner on a chilly spring evening. (I served mine with hot polenta and chickpeas tossed in olive oil, garlic and rosemary.)
Turnips aid the digestion, dissolve mucus, and are good for general detoxification. They’re also high in anti-carcinogenic glucosinolates.
Potatoes nurture stomach functions and help cool inflammation, except arthritic conditions.
Leeks support the movement of energy, or chi, throughout the body and are an excellent source of lutein, which protects your eye and cardiovascular health.
Chard treats the large intestines, stomach and cools overheated conditions. It’s also used to ease constipation in the elderly, and has anti-carcinogenic properties.
This soup is powerful!
2 tablespoons extra virgin olive oil
2 medium leeks, or 1 large leek, tender green and white parts only, cleaned & sliced thinly
3/4 teaspoon sea salt
3 garlic cloves
1 bay leaf
1 teaspoon taragon
1 teaspoon dill
1 pound white turnips, cut into 3/4 inch chunks
1 pound small red potatoes, cut into 1 inch chunks
4 cups chard leaves, trimmed and chopped
1. In a large saucepan over medium heat, warm the oil. Add the leeks, season with a the salt, and sauté until soft, about 3 minutes.
2. Add the garlic, bay leaf, tarragon, and dill and sauté for 1 minute more.
3. Add 6 cups of water, the turnips, potatoes and bring to a boil over high heat. Reduce heat to medium and simmer, covered, until the vegetables are tender, about 15-20 minutes.
4. Add the chard and simmer until wilted, about 2-3 minutes. Taste and season with salt and fresh black pepper and serve hot.