Soup. It is such a simple thing, but don’t be fooled by the common vegetables. If you are going through a healing crisis or you just want more energy or you love soup try this one. You will FEEL the difference immediately. Each vegetable is included for its nutritive value and flavor. We tried adding broccoli to the soup but didn’t like the texture. Then we tried cauliflower and we really didn’t like the texture.
This is a blended soup I have been making every week recently. It is excellent for healing and stamina–it also is a great alternative to juicing if you don’t have a juicer and I include more veggies in this soup than I’d be willing to juice. Because it is blended, your body can assimilate the minerals quickly. It really helps whenever you have aches and pains for whatever reason–those aches are due to deficiencies caused by detox, poor diet, exercising or sweating a lot, etc.
In addition to using the soup as is, you can add it to other recipes for flavor and nutrition. I like to add it to bean recipes, such as beans and rice. My picky eaters like to eat it that way.
You will need about equal amounts of organic vegetables, fresh or frozen:
onions–use your preference for how much
garlic–use your preference for how much
water to cover vegetables–more or less depending on how thick or thin you like your soup–eat with a spoon or drink from a mug
chicken broth or a carcass in the with the vegetables–the broth adds many easy to assimilate minerals
butter–butter adds flavor and aids in the absorption of the nutrients from the vegetables
Stagger the cooking of the vegetables so nothing gets overcooked. I made some today and began with the potatoes, carrots, and a chicken carcass (optional–you could also just add already prepared chicken stock); when those were almost done I added the zucchini, onions and garlic; after a few minutes I added the green beans and spinach. Stop cooking when the greens are still bright green.
Today I also added some strips of astragalus root and some oat straw at the beginning of cooking. Traditionally astragalus has been taken in soup (the resulting broth, not the actual root–remove before blending–although some people do eat the root too). It is used for immune system health and as an alterative, which means it helps restore body systems to normal. Oat straw is high in magnesium and is gluten free and is helpful in rebuilding mineral stores. I left that in my soup and blended it with the other vegetables, but you can use tea bags and remove them before blending.
I used 1/2 cup of butter to two large pots of soup. Salt to taste. It takes quite a bit, but if you accidentally add too much salt thin it out with more water.
I also use chili powder and curry powder but you can season to suit your preference. I blend it in stages and mix it all together in a large mixing bowl so the soup is consistent cup for cup in vegetables and texture. I store in canning jars–closing them up while still warm so they will seal and keep a week or more in the fridge. We drink some lightly warmed morning and night, more if needed. If you are really healthy once a day would probably be enough.