Grandmother's Longevity Soup

The Seven Vegetables Longevity Soup

This recipe comes to us from Master Teacher Gilles Marin of the Chi Nei Tsang Institute in Berkeley California. the BTH recent Blog post, April 2020, Fear Not - COVID-19 contains vital and wise information that Gilles shared with trainees during a retreat training that took place in the middle of the COVID scare. He recommend this soup recipe as a way to build immunity and to feed the body when someone gets ill.
​Read the Fear Not COVID-19 Blog




Ingredients:

• 1 medium leek
• 1/3 celery
• 1 large piece of banana squash or a small butternut squash or any other squash
• 2 turnips with greens if still fresh or a golden beet
• 3 carrots with greens if still fresh (take out the tough parts of the stems)
• 1 bunch Swiss chard
• Chopped parsley

Directions:

1. Chop veggies, put in a big pot
2. Add a teaspoon of pure sea salt (not regular table salt)
3. Top up with water and bring to boil
4. Reduce the heat and let seamer until thoroughly cooked (carrots are soft)
5. Blend with a hand blender for five minutes or until completely liquified
6. It should be fairly thick and ready to  store in the frig or to freeze

 
Reheating:
Dilute either with water, broth of choice, or bone broth. Adjust salt to taste.
Serve hot with fresh chopped parsley on top or add some thyme while reheating to improve digestion.
 
Add variations on serving for individual tastes:

• Pepper
• A teaspoon of olive oil or a piece of butter
• Some aioli (basil and garlic mayonnaise)
• Some persillade (chopped garlic and parsley)
• Some grated cheese (Pecorino Romano is my favorite)
• Garlic croutons
• Grounded meat directly put at the bottom of the serving plate (only when served very hot to cook the meat)
• A dropped egg (only when served very hot to cook the egg)

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