Dandelion and Parsnip Soup

Since I’ve been on this lower carb way of eating, along with restoring some digestive disorders at the same time, I’m learning to make peace with one of the five tastes: bitter.  It turns out that bitter foods is one of the key elements helping me to balance not only my blood sugar, but my absorption of nutrients. I’m writing about this because you can try this one at home.  If you have similar issues, for example, you have trouble leaving the sweets alone, or you are a carb junkie, making sure you include bitter foods in your diet every day will help you so much to gain the balance you’re looking for.  Try this recipe out.  Complex flavors with a kick.

 

Assemble the following ingredients.

  • 1/2 C chopped Onion
  • 1/2 C chopped celery
  • 1/2 C chopped carrots
  • 1 C cleaned and peeled parsnips, chopped
  • 3 C dandelion leaves, rinsed and chopped
  • 6 garlic cloves
  • 1 Quart chicken or yellow veggie stock
  • 1 T hot pepper flakes
  • 2 T  apple cider vinegar
  • 1 teaspoon pink Himalayan sea salt or to taste (as stated there is 500 mg sodium)

 

Directions

  1. Parsnips remind me of potatoes with a fraction of the carbs. OK, so veggies have carbs, but again, these are carbs that will help your body turn the climbing blood sugars around. And even if you don’t have the blood sugar issues
  2. Chop and stir-fry on medium in a couple of tablespoons of oil the first six ingredients until soft and wilted, then add a quart of the stock with the remaining seasonings and cook just until heated.
  3. Don’t allow to boil, but simmer for about 5 minutes, as you want the greens to remain bright green. This soup is sweet, with a hot kick.

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