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Earthy Vegetable Soup For The Root Chakra

Hi and welcome to my new blog.

I’m very excited to share with you the very first recipe of Omm Foods to balance the first of our seven main chakras: the root chakra (Sanskrit: Mulhadara Chakra).

Not sure what I’m on about? You might want to start here.

There are many ways to open a blocked root chakra like going for a walk in nature, meditate regularly, practice Chi Kung or chanting, but what you eat can affect your root chakra balance as well.

FOODS TO OPEN THE ROOT CHAKRA

The colour associated with the root chakra is red so any foods with a natural red pigment and grounding properties provide the vibration needed to energize, heal and rebalance the root chakra.

Think of foods that root itself like potatoes, carrots, beets, radishes, onions and garlic. Also, high proteins are very grounding and nourishing for the first chakra, especially red meats and eggs. If you’re vegetarian or vegan, red beans, lentils and tofu are a great protein source, as well as nuts. 

An unbalanced root chakra can lead to several physical symptoms. Since the root chakra governs the lower extremities, kidneys, bladder and spine, if there are some blockages in this chakra, you may experience constipation, ageing, weight issues or fatigue.

Emotionally speaking, when the first chakra is blocked, you may feel insecure, fearful, anxious or unusually aggressive.

How can sweet potatoes and parsnips help you to balance the root chakra?

BODILY ASPECTS

Both root vegetables have healing properties that can help relieve the symptoms related to a blocked root chakra.

A single sweet potato contains more than a day’s worth of beta-carotene (precursor of Vitamin A) and nearly all your daily vitamin C. This means that regular consumption can strengthen the immune system and help develop resistance to infections. Its high levels of beta-carotene help combat free radicals in the body that cause skin ageing.

Parsnip, for its part, prevents the release of ghrelin, also called the ‘hunger hormone’. This hormone stimulates appetite, increases food intake and promotes fat storage, therefore, parsnips can help you to reduce the amount of food intake throughout the day and consequently, help you to maintain your weight.

Sweet potatoes and parsnips are also a good source of fibre, which means they can help reduce constipation and other common digestive disorders.

EMOTIONALLY ASPECTS

Sweet potato is a comfort food but unlike other processed comfort foods that once you have eaten, you feel unhappy, low and even depressed, sweet potato has emotional properties that leaves you with feelings of wellness, contentment and cosiness.

In addition, sweet potatoes and parsnips have a predominant earth element which will strengthen your connection to the physical world.

ALSO READ

Thai Sweet Potato and Parsnip Soup

Creamy and smooth sweet potato and parsnip soup mildly spicy and richly flavoured.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Keyword: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: Laura

Ingredients

  • 1 tbsp coconut oil
  • 1 onion diced
  • 1 jalapeño finely chopped
  • 1 tsp garlic grated
  • 1/2 tbsp fresh ginger minced
  • 2 tbsp red curry paste
  • 1 cup vegetable stock
  • 2 large sweet potatoes peeled and diced
  • 2 large parsnips peeled and diced
  • 1 cup unsweetened almond milk
  • a bunch fresh coriander chopped
  • a handful roasted nuts chopped

Instructions

  • Heat the oil in a large saucepan over medium-high heat. Add the onion, jalapeño, garlic, and ginger and sauté until the onion is translucent, about 5 minutes. Add curry paste stir until combined, about 1 minute.
  • Add in the carrots and sweet potatoes and season with salt and pepper. Stir everything together then pour the almond milk and the vegetable stock.
  • Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.
  • Using a blender, add soup in batches and purée. Once puréed, taste for seasoning and serve the soup topped with the chopped roasted nuts and coriander, if desired.
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About Author

Hello! I'm Laura and my aim is to help you embrace colourful eating, make wiser food choices and bring your body and soul to a higher level.

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