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Soup
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Mineral
Broth NEW
Helps alkalinize the body and is warming to the
system.
Helps counter the negative effects of stress. |
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Wash and cut into 1” chunks:
1 cup winter squash
2 medium red potatoes w/skins
1 cup zucchini
1 cup cabbage
1 cup green beans
2 cups celery
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Slice into strips:
1 cup collard greens
1 cup onions
Coarsely shop:
½ tsp parsley
½ tsp dill weed
1 clove garlic
Add whole: ½ cup flax seed |
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Place
ingredients in a large pot with a lid. Cover with pure
water, just to the level of vegetables. Add 6 slices
fresh ginger root, and ¼ cup or more of seaweed (dulse,
non, wakame, hiziki or kombu). Bring to a boil,
then turn down to a simmer and cover. Simmer 3 hours.
1-2 tsp curry can be added 30 minutes before serving for
zesty flavor. |
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Immune Building Soup |
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1 oz
Astragalus root
1 inch fresh ginger, diced
½ cup of brown rice
6-8 cup organic vegetable broth
2 T. Olive oil
½ cup onions, diced
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½ cup
carrots diced
½ cup shitake mushrooms, sliced
½ cup
red pepper, diced
6 cloves of garlic, minced
1 T. Miso
¼ cup parsley, chopped |
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Simmer
Astragalus root, ginger, rice and stock in large pot for
one hour. In separate pan saute onions, carrots,
mushrooms and pepper for 5 min, add garlic and sauté 1
minute more. Add to soup broth and simmer for 30
minutes. Add miso and parsley, do not boil.
Astragalus
root can be found in health food stores. It looks like
a big tongue depressor.
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Roasted Winter Squash and Apple Soup |
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1
large winter squash such as butternut (2lbs),
peeled and cut into 2 inch cubes
2 medium
green apples, peeled and quartered
3 cloves
garlic peeled
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2 medium
onions quartered
2 T.
Olive oil
salt and
chili powder to taste
5 cups
Organic Vegetable broth
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Preheat oven
to 400 degrees
In a large
roasting pan, toss the squash, onions, garlic and apples
with the oil. Season well with salt and chili powder.
Roast, stirring after 20 minutes, until the vegetables
are fork-tender and lightly browned, about 40 minutes.
Place some of
the vegetables in blender and pour vegetable broth to
cover. Blend until smooth. Repeat until all
vegetables are pureed. Put in large soup pan and bring
to a simmer. Correct the seasoning.
Serve with
small dollop of sour cream.
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