By Ania Robertson
This easy-to-make, refreshing and comforting soup is packed with additional fiber, because I do not peel the vegetables. All of them have thin skin that blends very well for a purée.
Radishes, including the daikon radish, support cleansing — especially in the springtime, according to Ayurveda, since it’s the best time for liver detoxification and recovery/healing after an accumulation of toxins, such as phlegm or congestion, have built up in our bodies over the wintertime.
This highly nutritious low-calorie radish packed with fiber, vitamin C, zinc, and phosphorus. It’s a great food for tissue and can help keep the skin and body to stay hydrated.
Daikon radish has a calming effect on the digestive system, and can help relieve bloating and indigestion.
Puréed Daikon-Butternut Squash-Rutabaga Soup
4 cups water
1/2 small butternut squash
1 daikon radish, about 9 inches long and 1.5 inches wide
1 small rutabaga
1/2 medium yam
1/2 small leek
1 medium celery stalk
1 medium carrot
1 Granny Smith apple
3 twigs fresh parsley
1 medium leaf Swiss chard
1 tablespoon ghee (clarified butter)
4-5 thin slices of ginger
1/4 teaspoon coriander powder
1/4 teaspoon all spice freshly ground
1/4 teaspoon turmeric powder
1/2 teaspoon black pepper freshly ground
1 teaspoon salt or to taste
Wash all vegetables very thoroughly. Do not peel them. Chop Swiss chard, and set aside. Cut an apple, and the rest of veggies, into medium-sized pieces. Boil them together in a medium pot for about 12 minutes.Sauté coriander, allspice, turmeric, and black pepper in ghee until lightly browned, but do not burn. Combine spice mix with soup, and add salt.Put the Swiss chard in the strainer over the boiling soup and steam it for 3-4 minutes. Cool off the soup and blend.
Serve garnished with Swiss chard.
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.