Eat. Play. Love.

SunCarBochaSnip Soup

  • February 14th, 2012

Happy Valentine’s Day, Everyone!

In honor of the big day, I thought I’d share a recipe with you that I created last night. It was a soup full of flavor, beta-carotene and other powerful anti-oxidants. I call it, SunCarBochaSnip Soup. You’re thinking, what the hell is that, Kim? Well, it’s a yummy soup I concocted using sunchokes (also known as Jerusalem artichokes), carrots, Kabocha squash and parsnips. Hey, it’s what was in the fridge last night! As I was chopping these beauties, I realized that with all of this fiber, it must be a damn good soup for the heart – and the gut, too. So, I roasted them and turned them into a tasty, warming soup.

Want to know why these winter veggies are heart healthy?

Well, let’s start with our sunchoke friends. Full of inulin and fructooligosaccharides, these sunflower and artichoke relatives serve as a great pre-biotic for the healthy gut flora. Basically, pre-biotics feed the good bacteria, also known as probiotics, in your intestines which allows your digestive system to flow and work properly. Also, studies show that inulin helps your heart by lowering blood glucose, triglycerides and LDL cholesterol. It’s also helpful with preventing the growth of certain cancers. One final note on this most romantic day of the year, Dr. K. M. Nadkarni, author of the Indian Materia Medica, says that sunchokes are an aphrodisiac and enhancer of semen production! Who knew?

Carrots of course are full of carotenoids which are amazing antioxidants that prevent cancer. They too can help with lowering blood sugar levels and their coumarin content can help prevent blood clotting. Of course this amazing root vegetable is important to eye health, lung health and the health of the body’s other surface tissues (such as the gut lining). If you believe in food energetics, this makes sense. Carrots are roots that are soothing to the digestive system and soak up nutrients for the carrot plant. The digestive system does the same for us which supports the theory that carrots are good for the gut! Anything that is good for the gut, is good for the heart, too.

Full of fiber and vitamin C, winter squash such as Kabocha are a great way to incorporate sweetness in your diet without the refined sugars. Dr. Thomas Levey, Board Certified Cardiologist and author of Stop America’s #1 Killer says the “the lower your vitamin C blood and tissue levels go, the greater your chances of developing significant heart disease.” Like sweet potatoes and carrots, winter squash are also high in carotenoids which protect your body from a variety of cancers. In addition, winter squash are full of potassium which is an important electrolyte for the heart and circulation in the body.

So what about parsnips? These tasty root vegetables are full of fiber and contain about the same amount of calcium as milk. Calcium, of course, is an important mineral essential for heart beat regulation among other things. They are a good source of potassium, too, which is an important heart nutrient. Parsnips are one of my favorite vegetables to add to soup; however, they do impart a strong flavor so keep that in mind.

So, I think you’re ready for the SunCarBochaSnip Soup recipe. Unfortunately, I don’t measure so you’ll have to improvise a bit. Enjoy!

 

SunCarBocaSnip Soup

Ingredients:

  • 1 Kabocha squash (you could substitute any winter squash)
  • 5-6 carrots
  • 5-6 sunchokes
  • 2 parsnips
  • 2 onions
  • handful of fresh parsley
  • stock (homemade is best, but you can also use water or a pre-packaged variety)
  • 1 TBSP-ish curry powder
  • 1 TBSP-ish paprika
  • 1 TBSP-ish cumin
  • ½ TBSP-ish chile pepper
  • sea salt and pepper to taste
  • dollop of yogurt or sour cream on top (optional)

 

Directions:

  1. Slice squash, carrots, sunchokes and parsnips. Place in a dish with a little bit of water and roast in the oven at 375 deg for about 45 minutes. Add some olive oil towards the end.
  2. Dice the onion and add to a pan with oil (coconut or olive if you keep the heat low). Add the dry the seasonings.
  3. Add stock or water.
  4. Add roasted veggies and simmer. Add fresh parsley. Adjust seasonings.
  5. Puree with an immersion blender.

4 Responses to “SunCarBochaSnip Soup”

  1. Wavatar

    February 23, 2012 at 2:43 pm, Laura said:

    looks yummy! I adore squash soups! Jerusalem artichokes are a new one to me- where do you find them?

    Reply

    • Kim

      February 23, 2012 at 2:56 pm, Kim said:

      Hi, Laura! You can find Jerusalem artichokes (also known as sunchokes) at the Greenbelt Co-op and MOM’s. Enjoy…they are so nutty. I love the flavor. 🙂

      Reply

      • Wavatar

        May 19, 2012 at 7:34 am, Mukesh said:

        Both the hubbards and baanna squash we’ve received in the last two weeks will work great, and will be creamier than a pumpkin. David mentioned an heirloom squash that he was hoping to get picked this morning for the shares nuttier and sweeter, making it perfect for the pies. I’ve used sugar pumpkins most often, but hubbard is traditionally used in New England. Butternuts are quite popular. I’ve had good luck with kuri squash (look like small, reddish Hubbards).

        Reply

    • Wavatar

      May 19, 2012 at 1:24 am, Leema said:

      thanks for the recipes! can’t wait to try them. i made a mdeely of acorn squash, yams, and regular potatoes, and it was delish. i cubed the yams and potatoes and boiled them. i boiled the halved squash in a covered dutch oven until tender. then i peeled + cubed the squash and tossed all three in olive oil and sprinkled some sea salt, pumpkin pie salt, and garlic powder and broiled it all for a few minutes! try it

      Reply

Leave a Reply

Blue Captcha Image
Refresh

*

 
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: