3. Vegetable Soup with Orange, and Ginger
Soups are fantastic during the wintertime. They provide a boost of nutrients and antioxidants that keep colds and flu at bay while giving the body the energy it needs for the cold winter days.
1-large parsnip, peeled and cubed.
½-small rutabaga, peeled and cubed.
2-sticks celery, chopped.
4-cups chicken broth.
¾-teaspoon grated ginger root.
½-cup purified water.
Place a crockpot over medium heat and add the butter. After it melts, toss in the onion along with ¾-teaspoon salt and cook for 6-minutes until the onions soften. Add the rutabaga, parsnip, celery, and broth, along with the thyme. Turn up the heat to high, bring to the boil and then reduce heat to simmer for 20-minutes until veggies are tender.
Remove the crockpot from the heat, fish out the thyme and discard. Puree soup in the food processor in batches. Grate the orange peel into zest and squeeze the juice into a bowl.
Stir in orange juice along with the zest, ginger, and purified water. Season with salt and pepper and serve.