SERVES 4 TO 6
2 tablespoons MCT oil
2 teaspoons mustard seeds
1 cup onion, chopped
1 cup leek, chopped
2 cups carrots, chopped
1 cup sweet potato, diced
1 cup parsnip, chopped
1 cup burdock root, chopped
1 cup celery, chopped
6 to 8 cups chicken or fish bone broth
5 garlic cloves, chopped
½ teaspoon fresh ginger, ground
¼ cup fresh dill, chopped
½ teaspoon paprika
2 teaspoons cumin
Sea salt to taste
Pepper to taste
In a large pot, heat the oil. Toss in the mustard seeds until they toast and pop open.
Add the onion, leek, carrots, sweet potato, parsnip, and burdock root, and sauté until slightly softened.
Add the celery and bone broth. Bring to a boil over high heat.
Add the garlic, ginger, dill, paprika, and cumin. Stir well, and let the soup simmer over medium-low heat for about 30 minutes or until vegetables have softened.
Season with salt and pepper, if needed.