Alkalizing Prana Ojas Sattvic

Parsnips are heating. Bitter collard greens and pungent bitter help to lighten the dish.

A nice, warming yet relatively light soup.

Chop and sautee onion in sunflower oil in a large soup pot. When the onions begin to brown add chopped garlic and ginger. Continue frying for thirty seconds.

Chop carrots, parsnips and collard greens. Add to pot and cover vegetables with water. Bring to a boil on high heat. Lower heat to a simmer, cover, and cook until tender.

Meanwhile, sautee sunflower seeds in a bit of oil. When browned, spinkle salt and garnish soup.

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I added sour cream to thicken, tasted heartier