Vegetable Soup


Prep Time

10 minutes

Prep Notes

Prep time is mostly chopping

Cooking Time

2 hours

Yields

Lots

Ingredients

3 to 4 litres spring water (depending on how much your pot holds)

4 celery stalks including leaves

2 carrots

1 baby bok choy

1 yellow pepper

1/5 white onion

2 to 4 cloves of garlic

about 1 inch of ginger root, sliced

3 tsp turmeric

2 tsp sea salt 

2 tsp black pepper

fresh or dried sage, thyme, rosemary, parsley


Directions

Fill your stock pot/large soup pot with spring water and turn the flame on high. (or filtered water if you don't have spring water.  I get mine for free from a local public well).

Chop all of the vegetables, ginger, and fresh herbs (if using) into large chunks, no need to be niggly or make them bite size, because you're going to put them in the blender later.

Add the salt, pepper and turmeric and leave the pot to boil.  Once it has reached the boiling point, turn it down to simmer for about 2 hours.

After it has simmered for 2 hours, scoop out all the vegetables and herbs, and put them in the blender or food processor and process until smooth.  Add a cup or so of broth if you need to.  

Reserve 1 litre of clear broth to use for other recipes, or to save for those days when you can't stomach anything except broth.  


Pour the blended vegetables (it'll look like gross green stuff!) into the remaining clear broth in the pot and stir.  Voila!  Vegetable soup!  Serve in a bowl or a mug. 

Notes

My mum was feeling ill the other day and wasn't able to keep anything in, and because we don't keep canned foods in the house, we didn't have any soup.  Vegetable soup is so easy to make, it's not a lot of work, and this is very tasty!  Full of vitamins and antioxidants and good in case you're becoming dehydrated due to gastroenteritis. (technically, there's no such thing as "stomach flu"!)

The turmeric in this incredibly healthy, and probably a good yellow clothing dye, if you for some reason want to dye something yellow!  ;)  Here is some info on turmeric.  Recent scientific looks into the benefits of turmeric have learned that using black pepper with it, helps to metabolise the turmeric better.  It's an amazing natural anti-inflammatory, and if taken regularly, can replace off the shelf NSAIDS and analgesics like ibuprofen and acetaminophen.  With none of the potential organ damage!

The ginger in here will also help to settle your tummy and can help to digest foods and better metabolise nutrients, which is so important if you are unable to take in solid foods.

If you save 1 litre of clear broth, you can use it in other soup recipes that you need broth for, if in case you're making something for your vegetarian or vegan friends.  Add some olive oil for some needed fats.  Or just drink it as a nice warm drink rather than coffee or tea for an afternoon boost.

You can freeze soups in storage jars, if you leave enough room in the jar for it to expand.  This will also keep in the refrigerator for a while.


Credit

my own brain