A Hug in a Mug

If there’s one thing we learned this year, it’s how to make something out of nothing. And how beautiful the simple things in life really are. Like the healing power of using your own hands to cook a meal, or how important it is to find ways to rest and recharge (even if it’s nothing fancy and totally free, like getting fresh air and lighting candles at night). We’ve found gratitude in all the lessons we’ve learned this year.

For me, the act of nourishing ourselves has become one of the most important skills I’ve learned — even when things aren’t perfect. Because it helps us stay steady and calm even among the chaos. Chopping, mixing, and creating something always slows me down just enough to see the bigger picture. Soups are especially effective when there is a simple process to follow — my hands can follow as my thoughts wander.

I wanted to share one of my favorites this time of year, so you can hopefully do the same and slow down, reflect, and find joy in the simplest of things, like a roasted soup to warm up those little bones. I pretty much make it once a week — especially for my busier workdays, when lunches are my grounding point in the day.

Add a little toppings bar, and you’re set. I love a little arugula and spicy pumpkin seeds on top, but things like a dollop of whole milk Greek yogurt, crumbled rice crackers, avocado, shredded kale, shredded chicken, or pesto are all amazing, too.

Cozy Roasted Parsnip Soup

Makes 4 to 6 servings

Note: If you can’t find parsnips, use carrots or 1 large head of cauliflower in their place.


  • Olive oil
  • 1 leek
  • 1 large or 3 small parsnips
  • 2 russet potatoes or 6 Yukon gold potatoes
  • 2 teaspoons sea salt
  • 1 teaspoon pepper
  • 4 cups organic chicken broth
  • 1 tablespoon grass-fed butter or ghee


In a large stock pot over low heat, add a bit of olive oil of the leek, and slice in half lengthwise so you have two equal pieces. Place each piece cut-side-down on a cutting board to slice thinly into equal-sized pieces. Rinse in a colander to release any excess dirt. Pat dry. Add to stock pot to caramelize.

In the meantime, wash and peel parsnips and potatoes, then chop into similar-size pieces. When leeks have slightly browned, add in parsnips, potatoes, sea salt and pepper, and broth. Cover and bring to a boil, and once there, reduce heat to medium-low and let cook for 10 to 15 minutes. Add ghee or butter when done.

Pour all ingredients into a blender to puree. Season with extra sea salt and pepper if desired.

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