Winter vegetable soup

Foods can help you heal. Garlic and ginger provide anti-inflammatory, antioxidant, antiviral, and antibacterial effects. This may help boost the power of your immune system. 

Consuming vegetables, herbs, and spices which provide a variety of vitamin, mineral, and phytochemical nutrients, which have numerous health benefits.

So, enjoy a bowl of soup! Here’s to your health!

Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.

Winter Vegetable Soup

Ingredients:

• 16 oz firm tofu 
• 3 large carrots
• 3 large parsnips
• 2 turnips
• 1 small onion
• 1 medium potato
• 4 cloves garlic, finely chopped
• 32oz chicken or vegetable broth*
• 2 Tablespoon tamari or lower sodium soy sauce, divided
• 2 Tablespoons fresh ginger, grated (or 1 teaspoon ground)
• 2 oz tomato paste
• ½ teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf

Serves 8.

Directions:

1. Cut tofu into 1” squares, place in a bowl and toss with 1 tablespoon tamari, let sit 10 minutes.
2. Meanwhile, peel and cut carrots, parsnips, turnips, onion, potato (can leave skin on) into 1” chunks.  Grate ginger and finely chop garlic.
3. Pour 32oz broth into instant pot, crock pot or in large pot on the stove.
4. Add all ingredients and stir to combine.  
5. *If needed, add water and bullion for preferred consistency.
6. INSTANT POT: Pressure cook on high for 8 minutes, let release naturally for 5-10 minutes, then quick release.
7. CROCK POT: Cook on high for 4-5 hours or until vegetables are soft.
8. STOVE TOP: Bring to a boil and then cover and simmer on medium-low heat for 1 hour or until veggies can be easily pierced with a fork, stirring occasionally. 
9. Discard bay leaf and serve!