Winter Root Soup

Hearty Winter Root Soup Recipe

Winter Root Soup

with rutabaga, turnips, leeks, carrots, dandelion greens, spinach, and watercress. Every winter, our organs need to cleanse. They need to be treated gently with cooked, warm food and nothing does the job better than this soup. This nourishes the spleen, liver, and kidneys, helping them to transition into the winter months. Cold raw salads, fruits, and vegetables are hard to digest during these months.
Makes 2 quarts


  • 2Tbsp olive oil
  • 1small rutabaga, peeled and cut into 1-inch chunks
  • 1small turnip, peeled and cut into 1-inch chunks
  • 1 leek, white part only, cut into 1-inch pieces
  • 2 cups dandelion greens, chopped
  • 1package living watercress, packed
  • 1cup baby spinach
  • 1 ½cups carrots, peeled and cut into ½ inch chunks
  • 2 quarts chicken bone broth, or vegetable stock if you want vegan
  • Pink salt and black pepper, to taste 83


  • In a 6-quart stockpot on high heat, add the olive oil, rutabaga, turnips, and leeks. Saute for 2 minutes. Add the stock and bring to a boil, then simmer for 20 minutes. Add the baby spinach, watercress, and baby spinach, bringing the soup to a boil again, cooking for 5 minutes. Adjust seasoning if necessary. To serve, ladle in a soup bowl and enjoy the healing properties of this earthy and medicinal soup.