Seasonal changes are traditional times of cleansing for many cultures. Soups and stews make suitable meals during these times and can assist in helping the body-mind adapt to the earth’s transitional periods. Soups are easy to digest; their warming medicinal ingredients strengthen digestive fire and boost the body’s immune system, in particular the Lungs and Large intestine organs, protecting us from the external pernicious pathogens that each season brings. (Think colds, viruses and influenza).

SEASON’S ARE A CHANGING SOUP 4 servings

Ingredients
1 tablespoon olive oil or 1-2 tspns ghee
1 cup onion, diced
1 cup celery, finely diced
2 cloves garlic, minced
1 cup carrot, diced diced
1 cup butternut pumpkin, diced
1 cup zucchini, diced
1 cup button or shiitake mushrooms, sliced
1 cup fennel, diced
½ cup daikon radish, diced
4 – 5 cups vegetable stock, bone broth, or water
1 – 1 ¼ teaspoons sea salt
1 tablespoon fine grated ginger
2 teaspoons apple cider vinegar
½ bunch spring onions, sliced
1-2tspns dried or fresh oregano
2 cups spinach or sweet potato leaves
Large handful of fresh coriander or parsley, chopped, to serve

Directions

1. Melt oil/ghee in a large saucepan over medium heat. Add the onion, celery, garlic, carrot, pumpkin, zucchini and fennel. Reduce heat to medium low and sauté for 10 – 15 minutes
2. Add the liquid, sea salt, grated ginger, dried oregano, and bring to a boil. Add mushrooms, reduce to medium-low heat, and simmer for an additional 10 minutes.
3. Stir in the green leaves, apple cider vinegar, spring onions
4. Serve with fresh coriander or parsley to serve.