Guest Post by Krista A. Parr
Any homemade soup makes for an ideal fertility meal because soup is warming and easy to digest. This leaves your body with plenty of energy to carry out other important functions like removal of toxins, repair of damaged tissue, sperm production, and ovulation. Soup is also a classic comfort food, perfect when you need a little self-love in the middle of a cold winter. This rich, sweet, pureed soup features turmeric and ginger, which are superstar antioxidants, anti-inflammatory, and liver cleansers, promoting the health and quality of eggs and sperm.
Ingredients:
2 tablespoons butter or coconut oil
2 leeks, bottom parts only, cleaned well and coarsely chopped OR 1 large onion, chopped
2 fat garlic cloves, peeled and minced
about 6 cups peeled and seeded butternut squash, cut into 1-2 inch cubes
2 large parsnips, peeled and coarsely chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 ripe pear, chopped
2-4 Tablespoons fresh ginger, finely chopped
2 Tablespoons fresh turmeric root (or dried)
6-8 cups chicken, turkey, or veggie stock, preferably homemade (or use a combination of stock and water, enough to cover all the vegetables)
Small handful fresh rosemary leaves, finely chopped
1 teaspoon dried, ground cumin
1 teaspoon dried, ground coriander
pinch of cayenne pepper
Sea salt and freshly ground pepper, to taste
1 Tablespoon pure maple syrup
1 can whole (not “lite”) coconut milk, optional (for an extra creamy, rich soup)
Directions:
1. Heat butter or coconut oil in a large soup pot over medium heat. Add leeks and garlic and sauté, stirring frequently, for a few minutes, adding water if they start to stick to the pot.
2. Add carrots, celery, parsnips, ginger, turmeric, cumin, coriander, cayenne, and a pinch of salt and pepper and cook for another few minutes. Then add squash and pear and stir until everything is gently cooked.
3. Add the rosemary, stock and/or water and bring to a boil. Reduce the heat to lowest setting and simmer for 30- 40 minutes or until the vegetables are very soft. Remove from heat.
4. Purée the soup using a hand blender or, if you do not have a hand blender, allow soup to cool a bit before transferring it in batches to process in a blender or food processor. Return puréed soup to the pot and add coconut milk and maple syrup. Heat over low heat until warmed through.
5. Taste, and adjust by adding more salt, pepper, and cayenne if necessary.
Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility and women’s health. www.RootToFruitNutrition.ca
