Root veggies like carrots, potatoes and parsnips are incredibly supportive during the winter season or anytime vata dosha feels out of balance. Why do parsnips have such a grounding effect on us this time of year? Well for starters they literally grow IN the ground so their natural tendency is to support what happens above it! They also tend to have sweet qualities within them that help to satiate during a time where we need a bit more natural sugars and sustenance to keep us warm and nourished. You can adjust this recipe very easily to make it more indulgent by adding organic ghee and a splash of milk or cream or leave it as is for a lighter version. Either way this is one of my favorite winter soups, I hope you enjoy it!

Creamy Parsnip and Maple Soup

4 cups chopped parsnips

2 tablespoons of ghee/olive oil/butter

1 diced leek 

about ½ tsp salt

¼ tsp nutmeg

pepper to taste

1 bay leaf

A few sprigs of fresh thyme/rosemary (dried works too)

1 tablespoon maple syrup

3-4 cups veg/chicken broth or water (if using water you may want to season more heavily)

½ cup of whole milk (optional)

Pre-heat oven to 400 degrees. Mix the oil or warmed ghee/butter with potatoes, leeks, salt and pepper in a bowl and pour into a large casserole dish or pan. Add bay leaf, nutmeg, and about  ½ an inch of broth or water to the bottom of the pan to season and keep the contents from drying out. Roast for about 30 minutes, stop to check halfway through. Remove when parsnips are soft. Cool and blend with remaining liquid until smooth and creamy. Mix in maple syrup to taste as well as any thyme or rosemary depending on how “herby” you want it. Garnish with remaining herbs, a drizzle of olive oil, and a sprinkle of pepper.