Coconut Root Soup

Ingredients:
2 Potatoes
1 lg Carrot
1 sm Rutabaga
1 Celery stalk
1 Onion
1/4 c Peppers (spicy peppers to add kick)or 1 tsp Cayenne pepper
4 Garlic clove
1/2 inch Ginger, fresh
3 Thyme sprigs
1 Bay leaf (optional)
1 can Coconut Milk (half can works too)
1 Tbs Miso (use veggie stock if have no miso
Water

Directions:
1. Cut all veggies the same size. Cut off the skin of ginger & peel garlic, leave these whole.
2. Saute med-high onions, peppers, garlic for 3 min.
3. Add the rest of the ingredients. Fill the pot with water to cover over at least an inch above veggies.
4. Bring to boil. Reduce to med-low. Cook for 1 hour.
5. Take out bay leaf, thyme sprig twigs, ginger, and garlic(unless you like it whole)

Health Benefits of Rutabaga:
Regular consumption increases milk production capacity, stamina and digestion.
Excellent source of vitamin C, helps in reducing wheezing in asthma patients.
Reduce the risk of cataract formation and support the structure of capillaries.
Excellent source of potassium, helps in decreasing stroke mortality & lower high blood pressure.
Recommended for people with problems of constipation.

Nutrition of Rutabaga:
Rutabaga is a nutritious vegetable that is rich in vitamins, minerals and other beneficial compounds. 100 grams of boiled rutabaga (without salt) contains around 9 grams of carbohydrates, 20 mg sodium, 6 grams of sugar, 1 gram protein and 2 grams of dietary fiber. Rutabaga calories for the above said quantity is around 40.

History of Rutabaga:
The first known printed reference to the rutabaga comes from the Swiss botanist Gaspard Bauhin in 1620, where he notes that it was growing wild in Sweden. It is often considered to have originated from Scandinavia or Russia.[3] It is said to have been widely introduced to England around the end of the 18th century, but it was recorded as being present in the royal gardens in England as early as 1669 and was described in France in 1700.