Heal from the Inside Soup
“The doctor of the future will give no medicine but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease.”
Sometimes you get really sick. No matter how many greens you eat, no matter your nearly perfect exercise regime, no matter how much sleep, you can be that elusive nonexistent perfect human being, and I guarantee an adorable little kid will sneeze on you and you will swiftly be catapulted into sickness. This soup, is your best friend. It is packed with everything you need to heal your body. I always use 100% organic produce and broth in this soup as your body needs vibrant nutrition to heal itself best. So put on some of your favorite music, wrap yourself in a cozy blanket and make this soup and feel yourself start to restore.
The Goods:
1 tablespoon olive oil or coconut oil
2 Teaspoons freshly minced ginger
2 Tablespoon of freshly minced garlic
4 Stems minced green garlic
2 leeks washed well and minced
1 small sweet onions minced
3 small zucchini sliced ½ thick
5 carrots any color sliced ½ inch thick
6-7 ribs of celery sliced ½ inch thick
1 cup green beans chopped
½ cup tomato sauce or tomato paste
4 cups of kale with ribs cut out and ribboned
4 cups of baby spinach
1 15 ounce can cannellini beans (Feel free to use dry beans as well just remember they must soak overnight and be triple rinsed before cooking)
4 tablespoons minced fresh basil
1 full bunch of minced fresh parsley
1 tablespoon lemon zest, and chopped rind
Juice of three lemons
64 ounces Vegetable broth
Salt and pepper to taste
1 tablespoon turmeric
2 crushed bay leaves
¼ teaspoon cayenne (optional)
Get Cooking:
First prep all of your vegetables and herbs. Set aside. Rinse your beans in a colander, set aside. Heat a large pot on medium high heat with your olive oil or coconut oil. Add in your minced ginger, garlic, leeks and onion. Season with salt and pepper and sauté until fragrant and the onion will be translucent. Add in all your veggies. Season gently with a touch more salt and pepper and two tablespoons of the basil and parsley, and sauté for another 4-5 minutes. Add your lemon zest and rind fold into the vegetables. Next you will add all your broth to the pot along with the lemon juice, cannellini beans, salt, pepper, remaining herbs, and cayenne + Turmeric. Let this simmer for about 15-20 minutes. Lastly you will add your kale and spinach. They will wilt down quickly. Turn off the heat and do a taste test. Add salt and pepper to taste. Ladle into bowls and serve with crusty bread or all by itself. Enjoy!
“Nothing will benefit human health and increase chances for survival of life on earth as much as the evolution to a vegetarian diet.”