Gratitude Soup
photo - stock image for now. we are adding images as we go and still need to take lots of photos.
A chunky delicious nourishing veggie soup (adjust to the season by varying up the kind of veggies you include).
I love this hearty and satisfying soup - it's full of fibrous veggies and is so delicious!
It’s very versatile and you can easily adapt it to include your favorite veggies, or to use up what’s in your fridge. It is tasty just as is, or if you want to make it “more substantial” pairs well with lentils or pseudo grains (during warm up week).
This makes enough for sharing with a few friends, or enjoying over the course of a few days - you may choose to vary it up with each serving (blend some of it one day, or add new greens/veggies, try it with coconut milk, or maybe miso paste). It also freezes well.
See what veggies are available at your local farmer's market right now, experiment with different spices, and most importantly Play-With-Your-Food.
When you are making this, please stir in extra helpings of love, gratitude and good energy and really think of it as a healing, nourishing brew!
Prepare it with a smile.
Allow for peeling & chopping time. It’s nice and easy, even meditative if you allow it, but the chopping does take some time.
Ingredients:
- 1 (or 2) large onion(s) - finely chopped
- 1 large can of Fire Roasted Diced Tomatoes
- A head of garlic (don’t be shy) - finely chopped
- A nice big leek (well washed) - finely chopped
- 1 or 2 large carrot - chopped as chunky as you desire
- 1-2 beet(roots) - as chunky as you desire
- 1 large sweet potato - as chunky as you desire
- 1 jalapeño (if you like some heat) - finely chopped
- freshly grated ginger root - be generous with this
- Other seasonal veggies of choice - depending on what's available where you live (possible ideas: butternut squash, broccoli, zucchini….)
- 6-8 cups of water or homemade veggie broth or water (water is preferred to packaged broth)
- 3 or 4 sticks of celery
- 1 bunch of cilantro (or parsley)
- Bunch of kale or other hearty leafy greens
- Fresh squeezed juice of lemon or lime to serve on each dish (the vit C in the citrus helps makes the iron bio-available in the plant based iron rich foods)
And: Sea salt, black pepper, curry powder, smoked paprika, cayenne pepper, bay leaf.
Optional extras: coconut milk, avocado, lentils, quinoa, wild rice….
How to make it:
In a nice big saucepan throw in your chopped onions - heat the pan first and throw them in - if you have pre-heated it you won't need any oil/water, but if you feel a bit nervous, add some a little water so it won't stick (hold off and don't add oil).
Let the onions "sweat" or wilt a little bit, then add your fire roasted tomatoes, garlic, leeks, chunky root veggies, grated ginger and jalapeño pepper.
Reduce to a low simmer, stir constantly and let everything get a little wilted.
Add about 6-8 cups of water/broth (more or less).
Add one-two teaspoons or so of curry powder and other spices of choice and a generous pinch of sea salt & cracked black pepper.
Bring to a boil then reduce to a simmer straight away to a simmer for about 15 minutes.
Add your finely chopped celery, and any other lighter vegetables of choice, stir and simmer for a couple more minutes
Add your kale or leafy greens of choice, stir and let greens wilt.
Serve and top with fresh chopped cilantro or parsley and any fresh greens you like. And a squeeze of fresh lime or lemon juice.
I also sometimes like to top it with some slices of avocado, or you could drizzle a little coconut milk.
Enjoy as it is, or maybe serve it with your favourite whole grain, or some cooked lentils. You can add more liquid after the first serving if you like, and certainly add fresh greens for each meal of it.
Try to eat mindfully! Enjoy enjoy!