Full Moon Soup

In Ancient folklore and myth, the moon is given a different name for each month, some of them are still commonly referred to while others seem to have just been forgotten. Earth's one natural satellite is the moon, and from the Earth's perspective it is the second largest object seen in the sky.  Ancient ancestors would have been influenced over the moon almost as much as the sun as it is used for similar guidance. 

Februarys moon is referred to as the Full Snow Moon. For this moon, I’ve crafted a soup that blends together parsnips, leeks, carrots, celery and the humble rutabaga. All of the ingredients are sliced in little full moons, The homemade vegetable stock is essential to this soup, since you “charge” it energetically beneath the full moon and imbue it with its power. The final soup looks like a rising gold moon in the bowl.


1 onion, chopped
2-3 large carrots, chopped
2-3 stalks of celery, chopped
2-4 cloves of garlic, peeled and smashed
1 bay leaf
3 green leek tips, chopped
5-6 large parsnips, peeled and cut into chunks
herbs on hand – thyme, rosemary, sage
2 tablespoons of coconut oil
1 cup cashew milk




1. Warm some coconut oil in a large stock pot on medium-high. Add the onions, carrots, garlic, parsnips, leeks and celery and let them saute until soft and golden while you gather your other ingredients. 

2. Pour about 8 cups of filtered water over the vegetables. Add your herbs. Cover and bring to a boil then let simmer for 30 minutes or more.

3. Puree the soup with a blender, careful of the heat! Add the cashew milk, for a screamer consistency and season with salt and pepper and maybe a pinch of herbs. 

4. Enjoy your soup beneath the full moon to absorb all of its potent energies.