The day before shopping day is also the mother of invention.

Monday was a busy day. Three clients to treat and a child at home recovering from a bout of some horrible autumn something or other. What she required at the end of the day was a soup that would nourish her post-illness and help her harmonise the autumn/Lung energy. My first thought was potato and leek soup...leeks are a fabulous autumn food - pungent energy, in season and tasty. The potato aspect bothered me a little. The teacher that first introduced me to shiatsu and inspired me to become a shiatsu practitioner, Takao Nakazawa (the founder of Oki Do in Melbourne), always used to say that potatoes made you stupid and lazy (hence the not-so-kind name 'couch potato'). Now, I love a carb-rich potato feast, but Takao's words always ring in my ears when I consider eating or cooking with too many - I definitely do not want to inflict stupidity and laziness upon myself and those that I love! 

When I looked in the cupboard for ingredients, there was a definite lack of spuds - I only had 3 and my recipe required 
1 kg. The day before shopping day predicament had struck again! Not much in the stores and a great cooking idea that must come to fruition. Hmmm...so I searched a little further and the cooking goddesses were smiling upon me - I found at the bottom of the veggie drawer 3 parsnips and half a celeriac. What better way to nourish the Lung qi and yin than with a soup containing parsnip and celeriac - seasonal vegetables perfect for our body's energetic needs in late autumn.

I am pleased to say that Indigo loved her 'autumn nourishing' soup. In fact we all loved it and I thought that you may want to nourish yourselves and those you love with this recipe.

Autumn Belly-Warming Soup

2 tbsp olive oil
1/2 celeriac, peeled, cut into 1cm cubes
3 parsnips, peeled, cut into 1cm cubes
3  potatoes, peeled, cut into 1 cm cubes
1 leek, cut in half, washed well, finely sliced
1 medium brown onion, peeled, finely chopped
5 cloves of garlic, finely chopped
2 bay leaves
1 litre home-made chicken stock (or vegetable stock for vegetarians)
sea salt and fresh ground white pepper
2 tbsp flat leaf parsley, finely chopped for garnish

Heat oil in a large heavy-based pot. Add the celeriac, parsnips, potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened.

Add the stock and simmer, covered, for about 25 minutes or until the vegetables are very tender. Remove the bay leaves and puree the soup until smooth. Season to taste. 

Ladle into bowls, garnish with parsley and serve with crusty bread.

Enjoy!