I love wild rice in my soup during the winter. It makes it so wonderfully hearty and filling. Which is necessary during a blizzard warning.
Anyways, root vegetables are wonderful for keeping a person grounded and rooted to the earth. Rutabagas are high in vitamin C, and parsnips contain a wide variety of minerals. Add a salad of some upward growing vegetables alongside, and you’ve got a good balance of yin and yang.
- 1 small Yellow Onion, diced
- 2 clove Garlic, minced
- 1 medium sized Carrots, chopped
- 2 medium sized Rutabagas, peeled and chopped
- 2 medium sized Parsnips, peeled and chopped
- 4 cups Filtered Water
- 1 tsp Thyme, ground with a mortar and pestle (or between the palms of your hands)
- 1 tsp Dill
- 1 tsp Rosemary, ground with a mortar and pestle (or between the palms of your hands)
- 2 tsp Sea Salt (or more to taste)
- 1 cup cooked Wild Rice
- 1 Green Onion, sliced (optional)
Heat stockpot on medium heat with 1 inch of water in the bottom. Add onion, salt, and garlic and simmer until translucent. Add all other ingredients except wild rice. Simmer until vegetables are tender. Add more water if necessary. After vegetables are cooked until tender, add wild rice. Simmer for an additional 5 minutes. Garnish with green onion and serve.