Hearty Vegetable Soup with Quick, Easy Veggie Broth

This recipe will yield a generous pot of soup that you can invite friends over for or you can portion up left overs for lunch or you can freeze some for other quick meals.  If you plan on re-heating a good portion of the soup it’s a good idea to under cook it a wee bit so that with reheating it doesn’t over do the cooking of the veggies.  Just ladle out a few bowls full before the soup is done, allow to cool and then chill or freeze.

veg

Yield: Serves 8-10, large bowls soup
Please use organic produce
1 onion, diced
2 cloves garlic, minced or crushed
3 large carrots, diced
3 potatoes, diced (you can sub sweet potatoes if you like)
1 cup diced autumn squash of your choice
2 large tomatoes, diced,
4 ribs celery, diced
2 small zucchini, diced
1 red pepper, seeded & diced
1 jar of cannellini beans, rinsed (or dry beans, soaked and pre-cooked)
Himalayan salt or sea salt
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
For Broth– additional veggies required
1/4 onion
1/4 small cabbage
2 small zucchinis
4 carrots
4 ribs celery
1/2 red pepper
filtered water
Method
Run all broth veggies thru a juicer and set aside.  In a large pot add diced onion & garlic and 2-3 tbsp filtered water, steam fry for a few minutes til onions are translucent.  Add broth and one cup filtered water.  Heat broth and then add carrots & potatoes & squash, simmer for 5 mins.  Now add celery and zucchini and simmer for 5 mins, then add peppers and tomatoes & cannellini beans and simmer for 5 more mins. Add a little bit more water, 1/2c or so, if broth seems too little.  Test for flavour and season with Himalayan salt or sea salt and stir in chopped herbs.  If any further seasoning is desired, sprinkle with some dulse perhaps.  Ladle into bowls and garnish with fresh chopped basil and parsley.  I even sprinkled mine with hemp nuts for good protein measure and it was yummy!

soup

This recipe was totally stolen from the amazing Alkaline Sisters website!!

😀 😀 😀

 

Alkaline Eats – Hearty Root Soup

hearty root soup

 

 

 

 

 

 

This is a great warming soup that only uses low acid and low alkaline root vegetables that are really great for you.

This is a great winter or spring soup!!

Hearty Root Soup

Ingredients

1 large celery root or celeriac cut into chunks
3 medium turnips cut into chunks
1 medium rutabaga (swede) cut into chunks
1 large onion cut into chunks
3 cloves of garlic crushed
Large handful fresh parsley, finely chopped
4 tablespoons olive oil
Celtic Sea Salt
4 cups vegetable broth – I make my own. You can also use a vegan brand or any other brand that does not have mushrooms in it. (Stay away from fungus!)

How to Make

In a heavy saucepan, sauté the onions and garlic in the olive oil, on a low heat, until soft.
Add the celery root, rutabaga and turnips and sauté for one minute.
Add the vegetable broth, place the lid on the saucepan and leave to steam for 8 minutes or until the veggies are soft but with a bit still nice and firm. We don’t want to over cook them.

Pour the mixture into a blender and blend the soup until well pureed. Add the chopped parsley. Pulse the blender twice to get the parsley mixed but not pureed so you still have a white soup but it will now be dotted with green parsley.

Pour into bowls and sprinkle with some Celtic Salt, olive oil and any left over parsley you may have.

** You can add more broth or even some almond milk for a creamier heavier soup.**