Create Amazing Veggies

Going Back To The Roots // Winter Root and Sausage Soup

Last Updated on September 22, 2022 by Create Better Health

Did you know that roots provide plants with nourishment? Veggies do the same thing for our bodies. This time of year fresh, homegrown veggies are harder to come by. Don’t despair! Add root vegetables to your meals. Most root veggies are in season year round, but they peak during the winter months. You might be thinking, what in the world is a root vegetable? Root veggies grow under ground beneath the base of the plant. Sweet potatoes, beets, parsnips, turnips, rutabagas, carrots, onions, and potatoes are all root vegetables.

Root veggies are low in calories and high in antioxidants and other nutrients. For example, carrots are packed with vitamin A, while a russet potato provides more potassium than a medium-sized banana. (Don’t skip the banana though!) Most root veggies are also a starch. MyPlate tells us to vary our veggies. Vegetables are broken down into four subgroups: dark-green vegetables, red and orange vegetables, beans and peas, and starchy vegetables. Each of these subgroups provide our bodies with different nutrients. Varying your veggies by including some of each type during the week will help you maximize your nutrients. When starchy veggies are on the menu, try cooking root veggies in different ways:

Once you’ve shopped for root veggies at the grocery store, give Winter Root and Sausage Soup a try.

The recipe calls for a bunch of different root veggies. If you don’t have what’s listed in the ingredients, substitute with something else. Turnips and rutabaga would be a tasty addition. If you don’t have smoked sausage, try another type of protein. Ground beef, ground turkey, and shredded chicken will all work well. Cook them before you add them to the soup, and adjust seasonings if needed. Enjoy!

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