To support you in starting off the new year 2024 with a bang, I’m sharing a series of nourishing recipes this month. Inspired from the wisdom that St. Hildegard shared long ago about natural healing, nutrition, and healthy living, they’ll help you to restore and invigorate your energy.
This is the third in my series this month.
In the cold of winter, I love making a hearty soup stocked full of wholesome vegetables and herbs. Below is a new favorite I discovered recently. It has fennel and parsley, two powerhouse ingredients that will support your health.
Fennel is an aromatic and versatile plant that can be used as a vegetable or an herb. With a white-green, crunchy stalk like celery and green fronds like dill, it has a burst of licorice flavor when you take a bite of it raw. It originated in the Mediterranean region and has many medicinal and health benefits.
Here are some of the health benefits of fennel:
- Supports healthy skin
- Aids digestion
- Supports a healthy heart
Parsley is a common herb used in cooking, but many don’t realize that it’s a highly nutritious plant. Parsley is native to the Mediterranean region of Southern Europe and has been cultivated for more than 2,000 years
Today parsley is considered one of the most powerful disease-fighting plants that provides great nutritional value and many potential health benefits. It’s particularly rich in vitamins K, A, and C and contains powerful antioxidants which may lower your risk of certain diseases. It’s also rich in folate, a B vitamin, that protects your heart and may reduce your risk of heart disease.
Here’s the recipe for Nourishing Vegetable Soup that you’ll find delicious and nutritious!
Nourishing Vegetable Soup
1–2 tablespoons olive oil
1 medium onion, diced
2 cups diced carrot (about 2 medium carrots)
2 cups diced celery (about 2 stalks)
1 cup diced fennel bulb
4 cloves garlic, roughly chopped
1 tablespoon fresh thyme (or 1 1/2 teaspoons dried thyme or Italian seasoning)
2 tablespoons white wine (optional)
2 cups diced zucchini or yellow summer squash
2 cups chopped green beans
¾ c. corn
4 cups stock – use vegetable, beef, or chicken stock
2 cups water
2 bay leaves
1 teaspoon salt
Pepper to taste
To finish, add at the end:
- 1/4 cup fresh Italian parsley
- ½ t. lemon or apple cider vinegar
- In a large pot, heat oil over medium heat. Add onion and sauté until deeply golden and fragrant, 5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Sauté 7-8 minutes, stirring often. At this point, you could splash with white wine.
- Add zucchini and green beans, stock, water, bay leaves, salt and pepper. (You will add the corn later).
- Bring to a simmer, cover and simmer until vegetables are just tender. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
- Serve with a drizzle of good olive oil, shaved parmesan cheese, and/or a crusty bread.
- Swap out the vegetables for other ones such as potatoes, cauliflower, or broccoli.
- Add a big handful chopped greens like spinach or arugula at the end.
- Add chopped basil with the parsley.
Adapted from a recipe shared at Feasting at Home
I hope this nourishing soup invigorates you on a cold, wintry day!
Want to awaken and nourish your creative, playful side to support your health and well-being? Check out my upcoming workshop “5 Day Mastering Your Creativity Workshop” coming up in March! Click here to find out more.