Nourishing, full of vitamins and minerals this soup is a good part of all cleansing plans.
This soup is a bit of a free for all with a basic foundational recipe to which you can add any leftover veggies you have that need using up! Spicing this soup you can go in any direction your pallet prefers. Italian seasoning work well, as do a Hispanic twist with lots of cumin and a few spicy peppers. See variation below. THE RECIPE: Use an 8 quart stock or soup pot Start with your chopped vegetables* 1/2 a head of green cabbage - chopped 1 large or two medium onions, yellow or white - medium dice 1/2 a bunch of celery, include the leafy tops - 1/4" slices or diced if you prefer 4 to 5 red potatoes depending on the size - diced 4 - 8 ounce cans of stewed tomatoes - organic is best, with all the veggies 10 cloves of garlic minced 1 - 2 Bay leaves depending on size / 1/2 teaspoon celery seeds * Use only organic vegetables, if possible. Beyond the basic veggies you can add....
Place your selection of vegetable in your large pot
Additional Spice Combos:
Veggie Broth - Alkalizing and high in minerals. Good for adding to recipes whenever broth is called for. Frequently used when fasting to provide minerals and that yummy warm feeling for the tummy! Follow the recipe above with a few additions...
Here's where things will be different. You are going to simmer your veggie brew until all the veggies are breaking down to mere pulp. This over cooking releases minerals from the vegetables into the broth. This will take the better part of a day. You can start the night before, let your brew cool down with the lid off, cover with a dish towel and cook it down in the AM. Strain through a larger holed colander into a big pot or bowl. The strain again with a finer mesh sieve to remove the remaining medium particles. If you do not have a fine mesh sieve, you can strain through your colander a second time, lining it with cheese cloth. Cheese cloth can be purchased at most hardware stores, in the housewares or sometimes the paint department! Pour your broth into Mason freezer jars for storage. Freeze what you will not be using right away. Bon appetit!
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VanessaPassing on my experience with natural foods and sharing recipes from others as well. Archives
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