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Golden Root Soup

Serves 6 to 8


    Root soups are hearty and healthy go-tos during the colder months. A couple of often overlooked roots, rutabagas and turnips are sometimes thought to be bitter. One quick way to take the bitterness out of these roots is to add a bit of sweetness. In this recipe, we’ve upped the ante with sweet potatoes and carrots to create a delicious soup with an abundance of healthy ingredients—plus plenty of flavour for everyone.  


    DIY Chinese five-spice powder

    Although readily available in most grocery stores, you can easily make your own. In small, heavy skillet, combine 6 star anise pods, 2 Tbsp (30 mL) fennel seeds, 2 1/2 tsp (12 mL) black peppercorns, and 3/4 tsp (4 mL) whole cloves. Toast over medium heat just until aromatic, about 3 minutes. Transfer to mini blender. Add 1 Tbsp (15 mL) ground cinnamon. Whirl until mixture is finely ground. It can be stored in an airtight small jar; use as needed. It’s equally delicious on roast chicken or pork. 


    Golden Root Soup


      • 2 Tbsp (30 mL) grapeseed oil
      • 1 large leek, washed and sliced, light part only
      • 1 small yellow onion, peeled and coarsely chopped
      • 2 garlic cloves, peeled and chopped
      • 1 small rutabaga or 2 turnips, peeled and coarsely chopped
      • 2 large carrots, scraped and chopped, about 1 1/2 cups (350 mL)
      • 1 sweet potato or jewel yam, peeled and chopped, about 1 cup (250 mL)
      • 4 cups (1 L) low-sodium vegetable stock
      • 1 Tbsp (15 mL) Chinese five-spice powder
      • 1 tsp (5 mL) coconut or brown sugar
      • 1/4 tsp (1 mL) kosher salt
      • 1 cup (250 mL) full-fat coconut milk, plus extra if needed


      Per serving:

      • calories109
      • protein1 g
      • total fat6 g
        • sat. fat2 g
      • total carbohydrates13 g
        • sugars5 g
        • fibre2 g
      • sodium95 mg



      In large soup pot over medium heat, add oil, leek, and onion. Sauté until soft. Stir in garlic and sauté for 1 more minute.


      Add all remaining ingredients—except for coconut milk. Add a splash more water if needed to make sure vegetables are just about covered with liquid. Bring to a gentle boil. Cover, reduce heat, and simmer until vegetables are fork-tender, about 30 minutes.


      Using hand-held stick blender or transferring to high-speed blender, purée until creamy. Return to saucepan and stir in coconut milk. Heat through. Add a little more coconut milk or water if soup appears to be too thick. Season to taste with some added salt and pepper, if you wish. Serve in bowls and garnish as desired.



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