Pure Veggie Soup

Free from grains, heavy proteins, mushrooms, bones, dairy, onions/garlic, & nightshades
Yield: 3-4 servings

Use Organic Ingredients (veggies: remove the tops and any bad spots, but leave the peels on!):

2-3 tbsp. coconut oil or ghee
1 tsp. cumin seeds
1 tsp. each ground fennel, coriander,
1/2 tsp. each ground cardamon, turmeric
1 cup carrots, chopped into 1/4-inch rounds (approx. 1 medium)
1 cup cabbage, shredded (approx. 1/4 large head)
1 med. zucchini, sliced down the middle then chopped in 1/2-inch pieces
1 bunch chard, separate stems (diced) and leaves (loosely chopped)
1/2 med. sweet potato, chopped into ~1/2-inch pieces
8-12 cups (2-3 qt) fresh vegetable broth*
1/2 cup packed, chopped fresh parsley leaves (<— parsley is ‘scraping’ and soaks up excess mucus produced from overeating or eating too many heavy foods!)
Mineral or sea salt to taste

  1. Heat oil in 4-6 qt pot over medium, toasting cumin seeds ’til they are fragrant, then the ground spices for about 30 secs (toasted but not burned!).

  2. Add cabbage and chard stems. Sauté for a few minutes until they soften... around 4-5 minutes.

  3. Add all other veggies except chard leaves and parsley, stir for a minute.

  4. Add broth and bring to boil.

  5. Simmer covered on low until veggies just start to soften but retain their vibrant

    colour. Shouldn’t take much longer than 10 minutes unless you chopped the

    veggies larger.

  6. Turn off heat, add chard and parsley. Cover and let sit for a few mins.

  7. Eat!

Go deeper:

  • Notice that everything is chopped and added in such a way that one veggie does not cook more than another. You don’t want anything either under- or over- cooked, but more ‘baby bear’ just right style. You can experiment with different sizes and shapes, adding them at different times to the cooking process.

  • If it’s not too hot outside and you are not experiences excess heat symptoms, you may add grated fresh ginger when you add the reminder of the veggies.

    *Notes on Broth:
    Most commercial vegetable stocks and bouillon contain ingredients meant to enhance flavour but that are not great for compromised digestion. The biggest culprits are sugar, natural & artificial flavours, yeast extracts, vegetable oils, and soy. While not inherently bad foods, mushrooms, tomatoes, peppers, potatoes, onions, and garlic can cause digestive issues and are best avoided in a situation where you are cleansing from illness or over-indulgence. Unfortunately these things are often featured in commercial stocks. In a pinch the least aggravating store-brand option is Imagine Organic Vegetable Broth. Barring that, Pacific Organic Vegetable Broth is better than not having any soup! Both are available at most food co-ops, Whole Foods, and Mom’s Organic Market.

Ally GobiComment