Many families eat Chicken noodle soup to feel better though its not what we do we have a soup of roots. Seems odd maybe but we are big believers in onions and other anions. We feel you should eat them every year around this time in early spring. Yes we are 1/16 Cherokee and no im not sure if thats how this started. Ive been told maybe because native camps stunk of wild onions in the early spring. We believe any root goes in a soup of roots. Underground vegetables & herbs i was taught have healing properties. Carrots, onions, garlic, potato, turnip, leek etc. Would all go in the pot to cook to eat as a regenerative food. What was your families secret soup recipe?
Still not convinced? Check out this article https://sunwarrior.com/blogs/health-hub/onions-roots-of-good-health " Like garlic, onions come from the lily family and there are many different types of onions from all over the world. The most common varieties are white, yellow, red, and green onions, but they come in a number of sizes, colors, and tastes. However, there are only two main types of onions—spring/summer onions and storage onions. Spring/summer onions are grown in warmer climates and have a more mild and sweet flavor. They include the Walla Walla, Vidalia, and Maui Sweet onions. Storage onions on the other hand are grown in colder climates and after they are harvested, they are dried out for several months, in which time the skins of the onion dry out. Storage onions typically have a stronger flavor and include white, yellow, and red onions. Smaller onions also come in many varieties, such as green onions, scallions, chives, and leeks.
Some of the main health benefits of consuming onions can be found in their high sulfur content. Some of those benefits include the ability to decrease cholesterol levels while raising the high density lipoproteins (HDL), or healthy cholesterol levels, which helps to prevent plaque from sticking to artery walls. Onions also have flavonoids and other chemical compounds that work together to boost our health. Flavonoids act as antioxidants in the body and help to prevent blood clots and protect against heart disease and cancer; they also have anti-inflammatory effects on the body. Studies have shown that onions help to lower blood lipid levels and lower blood pressure. Onions also have antibacterial effects which make this vegetable a great food to consume to help minimize nasal congestion during a cold.
Onions have also been shown to significantly help lower blood sugar. In fact, its ability to lower blood sugar is so strong that it is comparable to medication drugs given to diabetics. Scientists believe that the component of onions responsible for this is a compound called allyl propyl disulfide (APDS). Scientists believe that APDS helps to lower blood sugar by competing with insulin for breakdown sites on the liver; this action of APDS helps to increase the life, or action, of insulin.
Onions have also been used to help treat asthma due to their ability to stop the production of the compounds that cause the bronchial muscle to spasm and then to help the muscle to relax. Onions have also been shown to destroy tumor cells; onion extract is of particular benefit because it is particularly non-toxic, which means that very large doses of it can be given without any adverse effects. Furthermore, onions have a particular compound, called diallyl sulphide, that is not only responsible for the strong smell of onions, but also helps to prevent cancer by blocking the effects of cancer-causing particles in the body.
Onions are also a good source of vitamins B1, B6, C, and K, as well as biotin, chromium, folic acid, and fiber.
Vegan French Onion Soup
- 2 tablespoons olive oil or vegan butter
- 2 large yellow onions, sliced thinly (4 cups)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup red wine, or 1 cup sherry
- 1 tablespoon balsamic vinegar
- 6 cups vegetable stock
- 3 sprigs thyme
- 2 bay leaves
- 5 sprigs flat-leaf parsley
- 1 cup grated vegan mozzarella- or Cheddar-style cheese, or 1/2 cup nutritional yeast, or to taste
- 1/2 baguette (white, wheat, or gluten-free)
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
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More about the subject 7 healthiest root vegetables and how to cook them | Canadian Living
- Onions and leeks.
- Sweet potatoes.
Which vegetables are roots https://kidstir.com/root-vegetables/
" Root Veggies Infographic
All these vegetables grow underground. They have leafy green stems that grow above ground. Look for root vegetables at your grocery store or farmer’s market You may find different local varieties and colors. Try them in your roasted roots.
- Sweet Potato
Those pictured here and listed above are only a partial list. Here’s a bit more about root vegetables from OhMyVeggies.com
Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Because root vegetables grow underground, they absorb a great amount of nutrients from the soil. They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron, helping to cleanse your system."
"# A Guide to Root Vegetables
Truth: root vegetables can be intimidating. Most of them have thick, strange looking skin and long stems with leaves sprouting out of them. Let’s face it, some of them look like they’re from outer space. Some root vegetables are given the cold shoulder because they have the reputation of tasting earthy and even bitter. But hold the phone. This guide to root vegetables can serve as inspiration to embrace the outcast extraterrestrial roots, as they are not only amazing for your health, but they are versatile in the kitchen and absolutely delicious when prepared properly.
The Health Benefits of Root Vegetables
Roots are some of the most nutrient-dense vegetables in the world. While each root contains its own set of health benefits, they share many of the same characteristics. Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots.
Because root vegetables grow underground, they absorb a great amount of nutrients from the soil. They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron, helping to cleanse your system. They are also filled with slow-burning carbohydrates and fiber, which make you feel full, and help regulate your blood sugar and digestive system. This factor, plus the high-octane nutrients and low calories, make roots excellent for people who are trying to lose weight, or simply stay healthy.
Adding up all of the nutrient qualities, root vegetables are disease-fighting, immunity and energy-boosting, and are also extremely versatile in cooking.
What is the Best Season for Root Vegetables?
Most root vegetables are available year round, but their peak season is fall through spring, with the exception of beets, which are best summer through fall. When in-season, roots have a deeper, sweeter flavor and tend to be juicier, but they are one of those plants that seem to stay consistently great all year long.
How Do You Choose Roots?
Selecting good root vegetables is the opposite of selecting good fruit–the harder, the better. They should be smooth and free of gashes or bruises. When choosing roots that come with leafy greens (a bunch of beets, for example), make sure the stems and leaves of the greens are firm and bright.
How Do You Store Root Vegetables?
While you certainly don’t need to have a root cellar to purchase and enjoy roots, they are best stored in a cool, dark, humid room. When storing them in the refrigerator, keep roots in a paper or plastic bag in the crisper. Storing them uncovered causes them to soften and go bad quickly.
What Are the Various Types of Roots?
There are almost too many to mention here! These are some of my favorites to cook with:
Sweet Potatoes & Yams // Among the most usable, user-friendly, and palatable roots, sweet potatoes and yams are great mashed, pureed and made into soup, roasted, and baked into muffins, cookies, pancakes and so much more. They can be used both in sweet and savory applications and are very well-matched with coconut milk, honey, maple syrup, orange, cinnamon, ginger, pecans, cashews, walnuts, raisins, and curry powder. Yams are often confused with sweet potatoes, and although they can be used interchangeably, there is a difference.
Beets // Touted as a superfood, beets are among the healthiest foods on the planet. They’re full of beta-carotene and betalains, which are antioxidants and anti-inflammatory. Beets have an earthy, sweet flavor, and are best when roasted, steamed, or left raw and shredded. Golden beets are typically slightly sweeter than red beets. I find citrus (particularly oranges or clementines), blueberries, goat cheese, walnuts, ground cumin, cinnamon, and tahini are excellent compliments for beets. This Roasted Beet & Fig Saladis one of my go-to recipes.
Parsnips // Parsnips have a cinnamon-y flavor and resemble large white carrots (or albino carrots, as I like to call them). They are harder than carrots and have a deeper, warm flavor. I find parsnips are best used in soups, pureed into a mash, or sliced thinly for a parsnip gratin. Parsnips are complimented by nutmeg, cream, and thyme.
Turnips // While turnips are versatile, they are very subtle in flavor, which makes them great for pairing with more strongly flavored vegetables. They are great roasted, sautéed, or included in vegetable stir fry. You can also combine turnips with herbs, or use them in tomato-based chunky soups or creamy pureed soups.
Rutabagas // Similar to turnips, rutabagas are subtle in flavor. They are harder than turnips and taste a bit more earthy. Best when pureed or roasted, rutabagas go well with herbs, particularly dill, as well as lime and Indian spices.
Carrots // Crisp and sweet, carrots are perhaps the most popular root vegetable because they are perfect for eating raw. They match well with just about any vegetable in both cooked and raw applications and can be paired with any spice or herb.
Yuca Root // Starchy and subtle in flavor, yuca is often used the same way in cooking as potatoes. It is best when roasted or fried, and it tastes like a potato wedge, although the texture is somewhat stringy. Yuca can be paired with a wide variety of herbs, spices, cheeses, and sauces.
Kohlrabi // Underneath the thick skin and strange tentacles of kohlrabi lies juicy, crisp flesh. Kohlrabi can be cooked or left raw, and it makes delicious oven-baked fries. It can also be made into a mash, pureed into soup, or sliced thinly and added to salads. Combine kohlrabi with any of your favorite spices and herbs.
Ginger // Similar to beets, ginger is a powerhouse root due to its natural antibiotic, anti-inflammatory, and detoxification properties. With a sweet, spicy, yet creamy flavor, ginger can be used in a large variety of foods and drinks. Ginger is most often used in ethnic food alongside coconut milk and a variety of vegetables, but its uses are virtually endless. Feeling like you’re getting a cold? Drink a kale-ginger detoxsmoothie and you’ll feel like a million bucks!
Onion & Garlic // There is debate as to whether or not onions and garlic are true root vegetables because they are bulbs and do not grow as deep as most of the other roots. Onions and garlic are widely used in cooking, as they both add a great deal of flavor to any dish, both raw and cooked. Both are considered to be heart-healthy veggies, increase circulation, and act as an anti-inflammatory.
How Do You Prepare Root Vegetables?
Roots can be prepared every which way. Experiment and discover what your favorite cooking methods and flavor profiles are!
Raw // Because root vegetables are hard and have an earthy flavor, they are most palatable when cooked. For those who prefer leaving their vegetables raw, carrots, beets, radishes, and jicama are good choices for slicing thinly or grating and tossing with dressing and/or other vegetables and fruit.
Steamed/Boiled // Steaming or boiling root vegetables is a great way of prepping them in order to mash or puree them. Mashed celery root or yams make healthful replacements for mashed potatoes, and any root can blended up into a creamy root soup.
Roasted // Roasting any type of vegetable cultivates flavor and texture. Chop up your favorite vegetables, drizzle them with olive oil, sprinkle them with spices, and roast them in the oven. Balsamic Roasted Root Vegetables are an easy and delicious dish, and they’re a guaranteed way to get the vegetable-averse to eat and enjoy their veggies. You can also thinly slice roots, lay them on a baking sheet, and roast them into root chips.
Sautéed // Making a vegetable sauté or stir fry is a great way of preparing root vegetables. This is a relatively quick and easy cooking method, and all sorts of flavors can be added to the dish. When cooking with other types of vegetables besides roots, sauté the roots first, as they take longer to cook than other vegetables.
Grilled // Roots can be peeled, thinly sliced, brushed with oil, and grilled along with other summer vegetables. This adds a smoky flavor into the roots and softens their earthiness.
Hopefully those of you who were once on the root fence are now sitting cozy on Team Root. Good luck on all your root adventures, and remember: those who root together stay together."
Everyone always says stuff about their Cherokee background but is what i said true? You judge
Another article to confirm - ramps are new to me and my family never taught me about them.
I know only of them through the forum Wild Onion and Wild Garlic - Eat The Weeds and other things, too
" Wild Onion and Wild Garlic
in EDIBLE RAW, GREENS/POT HERB, PLANTS, RECIPES,SPICE/SEASONING, TOXIC TO PETS/LIVESTOCK, VEGETABLE
Wild Onions/Garlic and Spiderwort growing along the road near Ocala Florida. Photo by Green Deane
Allium canadense : The Stinking Rose
Your nose will definitely help you confirm that you have found wild onions, Allium canadense, AL-ee-um kan-uh-DEN-see. Also called Wild Garlic and Meadow Garlic by the USDA, walking through a patch raises a familiar aroma which brings me to a foraging maxim:
Wild onions/garlic, set bulblets on top
If a plant looks like an onion and smells like an onion you can eat it. If a plant looks like a garlic and smells like a garlic you can eat it. If you do not smell a garlic or an onion odor but you have the right look beware you might have a similar-looking toxic plant. For example, we have a native lily here in Florida that looks like an onion but has no aroma. It is toxic.
All parts of this particular Wild Onion/Garlic are edible, the underground bulbs, the long, thin leaves, the blossoms, and the bulblets on top. The bulblets are small cloves the plant sets where it blossoms. Harvesting them is a little easier than digging for bulbs but those are easy to find also. They’re usually about four inches underground. The bulblets are on the tippy top of the plant. It’s called both an onion and garlic because while it is a wild onion it has a very strong garlic aroma.
Onions and garlic belong to the Lily family. The most common wild one is the Allium canadense . It has flattened leaves and hollow stems. On top there can be bulblets with pinkish white flowers or bulblets with sprouted green tails. When it sets an underground bulbs they will be no bigger than pearl onions. (See recipes below the I.T.E.M. panel.) They were clearly on the Native American menu though our local natives didn’t refer to them much.
Ramps have wide leaves
It is often said the city of Chicago’s name is from an Indian phrase that means “where the wild onions grow.” That is quite inaccurate. Chicago is actually a French mistransliteration of the Menomini phrase Sikaakwa which literally means “striped skunk.” We would say ‘the striped skunk place.” The skunks were there because Allium tricoccum (Ramps) were growing there. Skunks know good food when they smell it (and are bright pets. Very common where I grew up.) The nearby Des Plains River was called the “Striped Skunk River.” Incidentally because of man’s intervention that river now flows backwards from it original direction.
While northern Indians used the Allium species extensively there are few records of southeastern Indians using them, though various southern tribes had names for the onion. Some of the tribes considered onions not edible. Ramps, A. tricoccum , (try-KOK-um) photo upper right, are also in the onion family, and very common in Appalachia. Farther north they are called “wild leeks.” Unlike onions and garlic, ramps have wide leaves but are used the same way.
Allium was the Latin name for the onion. An alternative view is that it is based on the Celtic word “all” meaning pungent. “Alla” in Celtic means feiry. Canadense means of Canada, but refers to north North America. Tricoccum means three seeds. Roman’s called garlic the “stinking rose.”
Allium canadense in large amounts can be toxic to cattle. Lesser amounts can flavor the milk as can salty fodder near the ocean.
Green Deane’s “Itemized” Plant Profile: Wild Onion
IDENTIFICATION: Allium canadense : Grass like basal leaves, small six-petaled flowers, odor of onion or garlic, stems round, older stems hollow. Underground bulbs look like small white onions. Ramps, however, have two or three broad, smooth, light green, onion-scented leaves. Also see another article on a European import, the dreaded Garlic Mustard.
TIME OF YEAR: Depends where you live. Ramps in spring, onions through the summer, bulbs in fall. Locally we see bulblets in April then into the spring.
ENVIRONMENT: Like most plants onions like rich soil and sun but can grow in poor soil with adequate water. Leeks like rich leaf-losing woodlands and can grow in dappled shade. Locally all of the Wild Onions I’ve seen grow in damp places, or, places where run off gathers before seeping in.
METHOD OF PREPARATION: The entire plant is edible raw or cooked, in salads, seasoning, green, soup base, pickled. You can pickle them using red bay leaves, peppergrass seeds, and some vinegar
Recipes adapted from “Wild Greens and Salads” by Christopher Nyerges
Onion Soup On The Trail
Two cups onion leaves and bulbs
Two cups water or milk (or from powdered milk)
1/4 cup chia seeds (optional) or grass seed
four bottom end tips of cattails
A Jerusalem artichoke
Two table spoons acorn flour (or other flour)
1.4 cup water
Put chopped onions in 1/4 water and boil for five minutes. Add the rest of the liquid, cattail and Jerusalem artichoke. Cook at low temperature. Do NOT boil. When artichoke is almost done add flour and chia seeds. Mix. Salt and pepper to taste. Serves three.
One cup onion leaves and bulbs
1/2 cup Poor Man’s Pepper Grass or Mustard leaves
One cup chickweed or other mild green
Two diced tomatoes
Juice of one lemon
Tablespoon of oil
Salt and pepper to taste
Collect onions, dice, add other green items torn into small bits, added tomatoes and other ingredients, toss."
That French Onion soup looks awesome, I have copied the recipe. Our favourite soup is a Russian beet soup. I think we call it beet soup because it is pink as there is much more in it than just beets. I don’t know the amounts of vegetables as my MIL makes this and it is a crap shoot on how much of each vegetable she puts in, but when I make it I use as much of each as I like or that is fresh at the time.
Cut up chunky
1 cup green beans
1 cup sugar snap peas or 1 cup shelled
cover with water and boil.
In a small pot boil 3 more potatoes, mash the potatoes and add 1/2 cup cream and set aside.
In a frying pan sauté till slightly brown,
1 large onion,
2 cups of shredded cabbage,
2 beets grated, and then add
3 large tomatoes chopped ( if fresh tomatoes are not ready just use canned).
Fresh dill chopped- we like lots of dill.
Stir the sautéed vegetables into the soup pot, add the mashed potatoes Salt and pepper to taste.
If you want a vegan variety just substitute the cream with something else or leave it out altogether. I find that sautéing the cabbage etc. gives the soup a rich depth that boiled cabbage and onions do not have.
Sometimes simple foods are best like the soup of roots this time of year. Baked apples like these with nothing added is considered a treat in my family. We cook them to intensify the sugar. These are Arkansas black apples from 39th parallels farm. Like a soup of roots we want them as is nothing added. We are eating as many Duchess D’ Angoulme from storage as we can as well. We prefer whole foods as much as possible.
You’re a man after my own heart, though I admit I’m partial to the nostalgia and romance of baked apples as much as I am the flavor. Traditionally, they’d be baked right at the hearth of the fireplace.
Are you familiar with the Townsends YouTube channel? It’s all 18th century reenactment, and they reference baked apples frequently.
I’m not familiar with that YouTube. Frequently time stands still for my family we know our history. We pass down recipes likely hundreds of years old. We pass down everything. This is the families Model A. Have pictures that date back into times when photography was new. The stories go back much further
'Twer me, I’d have stuffed 1/2 hot dog in each.
Its interesting to me how different people from halfway across the world can have similar food traditions.
My mom is from the Philippines, and she always made us chicken ginger soup whenever we were sick (“Arroz Caldo”). According to my mom, the reason the soup is so healthy is because it has lots of onions, ginger, and garlic. So, slightly different roots, but still considered very healthy.
A soup of roots is any roots! Your mother is a very smart lady. Who knows cherokee may be related to Phillipinos a very long time ago. It may be that people on their own figure things out in time. I’m not surprised by this people from Japan and China were shocked by my diet and asked where I was from before I was American. I’ve always been American but I’m distantly related to the american natives. Much of how and what I cook comes from that side of the family. American really means we are part everything. We are like a country of mut dogs we are not a specific breed.
Have to keep it low carb and lots of roots are not…
BEEF & Beef Broth
Chicken & Chicken Stock
- enough onion and garlic, salt, pepper, herbs to flavor + celery, carrot, tomato, diced broccoli stalk, any kind of green.
have to watch proportions on carrot and tomato… or can get carb heavy.
NO noodles, no potatoes — I do like them, but they don’t like me.
A good 48 hour Beef or Chicken stock is very likely the most healing part of soups like this.
Most root soups benefit from Celeriac aka celery root so try it if you see it for sale.
I love roasting root veggies. They’re magnificent.
Fennel has a licorice flavor I don’t care for raw, but cooked into a bean soup it’s really good.
Rutabaga is lower-carb root veggie that’s nearly a dead ringer for potatoes in fry (UK: chip) or chip (UK: crisp) form. It smells radishy when cooking but not when it’s done. Even my 3 most dubious family members kept coming back to snitch it from the cooling pan. It’s pretty much indistinguishable from potato in beef stew.
Celeriac and turnips are popular low carb potato alternatives, but to me celeriac tastes too much like its celery stalks, and turnips are a hard nope for me. But rutabaga has my enthusiastic two thumbs up.
Funny, I just bought one the first time in my life. The store had it on sale for 0.99 a pound. It is still in the garage, I didn’t know what to do with it.
Celeriac is a pretty versatile vegetable. Best Celeriac Recipes - olivemagazine