When we envision detoxing or nourishing our bodies, green juice might come to mind; but for many outside tropical areas it may not always meet their body’s needs or be sustainable over time. Instead, something delicious yet nutritional such as broth can provide a sustainable winter detox diet plan.
What can we do in response to such concerns?
Simple yet delicious parsnip and cauliflower soup bursting with warming depth of flavor! Happy nourishment!
Ingredients For This Recipe 1 Teaspoon Extra Virgin Olive Oil for Roasted Parsnip Toppers in Addition to 1 Leek Slice and 2 Garlic Cloves Crushed for this dish (Crushed garlic can also be substituted by crushing into smaller chunks), 2 Parsnips Chopped into Bits, 1-2 Cups Vegetable Stock (or Water for cooking purposes), Salt & Pepper as desired and Follow these Instructions For Perfect Results in Making Roasted Parsnip Toppings at home: (Try adding thinly slices), Extra Virgin Olive Oil and fresh Parsnip Topper Toppers by adding thinly Slices cooked as seen here (TOPPERS: thinly Slices coated in Extra Virgin Olive Oil before roasting); Roast 1-2 Thinly Slice them before placing onto their respective layers (eg: one Layer 1) before Roasted Parsnip Topper), Roasting on them one (1-2 parsnip slices thinly Slices to taste). Salt and Pepper (optional). Method.
Preheat the oven to 350oF (180oC). Line an oven-proof tray with parchment paper. Onto this sheet place thinly sliced parsnip slices drizzled with olive oil and season with salt and pepper before being placed into the oven and baked for 25-30 minutes, or until golden brown and set aside.
To create this delicious soup – place pot over medium-heat until boiling point has been reached, and begin heating it through.
Simmer leek until softened in olive oil for approximately four to five minutes before adding garlic, fennel seeds, parsnips and season with salt and pepper before bringing broth to boil and continuing simmering until parsnips have cooked completely.
Add chopped cauliflower florets, and simmer for another 10-15 minutes before allowing the soup to slightly cool before blending with either a blender or food processor in batches until achieving a creamy puree. Taste, adjust salt/pepper as needed.
How can you reset your body, kickstart healthy habits, and restore yourself back to optimal health? By supporting the body’s natural detoxification pathways!
Discover more about your practice and ways it can improve it here.
Advertisement Banner
When we think of detoxing and nourishing our bodies, green juice often springs to mind as an effective method. Unfortunately for most of the population outside tropical locations, that approach doesn’t meet their body’s needs as effectively and something delicious and nutritious like broth can provide an easy winter detox plan option.
What can we do in response?
Enjoy this simple yet delectable parsnip and cauliflower soup for an nourishing meal! Happy feasting!
Ingredients
1 TBS of Extra Virgin Olive Oil for Roasting Parsnip Toppers in 1 Leek Sliced with two Crushed Garlic Cloves as Ingredients, plus Fennel Seeds (1 Teaspoon for Fennel Seeds – Ground Cumin is optional – roughly two Parsnips Chopped are chopped along with some Vegetable Stock (1-2 Cups or 1/2 – large Cauliflower Head), along with Roasted Parsnip Toppers made up of two Thinly Sliced Parsnip Toppers that also feature one Teaspo of Extra Virgin Olive Oil along with their accompanying spices (fennel seeds fennel seeds are tasty!) as part of an accompaniment dish
Make Roasted Parsnip Toppings by Preheating Your Oven To 350oF/180oC And Lining An Oven-Proof Tray With Parchment Paper
Place thinly sliced parsnip on tray drizzle with olive oil season with salt & Pepper until evenly distributed before roasting in oven for 25-30 minutes (until golden-brown in color) Set Aside.
To Make Soup On Medium Heat | Heat Pot Over Medium Heat | Remove any Any Dwelling Obstructions and use only medium to heat soup base before simmering ingredients together into soup pot for 25-30 minutes before simmering together over medium heat.
Saute leeks in olive oil until softened, about 4-5 minutes. Tenderize garlic and fennel seeds before stirring in parsnips seasoned with salt and pepper before adding broth for simmering until the parsnips have reached an ideal texture.
Add chopped cauliflower florets, and continue simmering for 10-15 minutes more before allowing the soup to slightly cool before using a blender or food processor to puree it all at once into one smooth puree – tasting along the way and seasoning as necessary with additional salt or pepper as needed.
How can you reset your body, start healthy habits, and return yourself back to its natural state of health? By supporting its detoxification pathways!
Here you can gain more knowledge and information regarding meditation practice and ways it may enhance it.
