Rosemary Root Soup
Fresh winter Rosemary Root Soup - it’s on repeat in my kitchen from November through April and there’s a good reason: it’s simple, it’s abundantly nutritious, it’s seasonal, and it’s nourishing my Kidneys and Yin. This is an actual pot of gold. I forgot to mention that it’s easy to make and requires simple things you probably already have in your kitchen.
I attempted to make this recipe screenshot friendly so that you don’t have to download any files or take multiple screenshots. The photo grid is a step-by-step visual guide of the process to help keep your place if you look away to grab something!
Enjoy!
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What you need:
5 tablespoons of ghee
1 tablespoon of minced garlic
Juice of half a lemon
32 oz of bone broth (chicken or beef)
16 ounces of coconut cream (not coconut milk)
2 pounds of white turnips, cut and tops removed
1-2 pounds of red radishes, trimmed
1 tablespoon of rosemary (fresh or dried, although fresh is best in my opinion)
1/2 tablespoon of salt
One large pot with a fitted lid
Vitamix or high-powered blender
Time: 45 - 60 minutes start to finish
Yields about 64 ounces
Making the soup:
On medium low heat, add the ghee and the garlic to the pot.
Once the garlic browns slightly, add the lemon juice. Let simmer on medium low (or lower) for a minute or two.
Next, add the liquids: the bone broth and the coconut cream. Pour them right on top of the lemon garlic butter.
Turn the heat up to medium and cover with a lid.
After the liquids begin to heat up, add the turnips, radishes, salt and rosemary.
Return the lid and let the roots simmer in the broth mixture for about 15-20 minutes on low to medium low heat.
After the roots have softened in the mixture, turn off the heat and let the soup cool slightly.
Carefully, pour half of the roots and soup into the blender and pulverize until it becomes a smooth liquid.
Pour out into a large glass storage jar with a lid.
Repeat steps 8 + 9 with the remaining half of the roots and soup in the pot.
Let cool with the lid open then store in the refrigerator for up to a week.
Reheating is easy: simply pour soup into a pot on the stove and heat up for a few minutes to enjoy.
Variations
I have found that this soup doesn’t require much more: it is calorie-dense, full of healthy fats and lots of protein, and balanced with salt and fresh herbs. However, one way I love to prepare it is with steamed kale. It adds a chewiness to the experience that is even more satisfying, and the flavors pair so well with some good fresh lacinato (or Dino) kale.
Dino kale grows in the colder seasons; the colder a frost, the sweeter the leaf. It balances this hearty soup with its bittersweet nature and provides fiber to complete the meal.
To prepare with kale, simply chop the kale beforehand, add it to a pot with either oil or butter before you add the prepped soup. Close with a lid to steam the kale, then after about 3-4 minutes, add the soup from the refrigerator to the top of the steamed kale. Let the soup warm up in the pot, and there you have it.
I imagine that a kick of cayenne and coconut kefir with green onions on top might give it a delicious warming personality, like a true potato soup. Or perhaps it tastes balanced with a blend of coriander and sautéed celery and spinach. I would love to hear about the ways you find to give this soup a shade of your own personality.
If you decide to try this soup and share it on social, tag me so I’m sure to see it! I’d love to see your creation and share it!