Here’s what you need to get started:
3 quarts organic vegetable or chicken broth
6 quarts FILTERED WATER (more if needed)
2 pkgs organic Kale – chop
2 unpeeled sweet potatoes – cut into chunks
1 fennel BULB with tops – chopped
1/2 bunch celery – cut into thirds
1 piece ginger – 3- 4 inches – cut lengthwise
3 – 5 unpeeled organic carrots – chop
1-2 large bunches of organic parsley – chop
1 bunch of scallions – chop
1 large onion – chop
10-12 cloves garlic – mashed
1 leek, white and green parts – chop
1 nori seaweed sheet (optional) tear into pieces
1 – 16oz bag of peas or lentils
celtic sea or himalayan salt – 1 tsp
pepper to taste – approx – 1 tsp
turmeric – 1 heaping tsp
cumin – 1 tsp
Rinse all the vegetables well.
Use a 12 qt or larger stockpot. Put on medium heat, add 2 tbs ghee or coconut oil to bottom of pan, add onions and garlic till brown. I cut the other vegetables while doing this, then add spices, carrots, leek, sweet potatoes, fennel, celery, water/broth and all other ingredients.
Cover, bring to boil over high heat, add peas/or lentils and additional water as needed then decrease the heat to low and simmer for 2 – 4 hours.
This is rich in protein and minerals.
Enjoy three ways!
1 – strain broth and sip between meals – add some cayenne pepper if desired
2 – puree in your blender
3 – eat chunky
This creation is rich in protein and minerals, anti-oxidants and very satisfying and alkalinizing, nourishing your IMMUNE SYSTEM, and your adrenals.
Coming back from vacation, or for that matter, any time you get off track, make this wonderful soup/broth/puree recipe and enjoy for several meals during a day or week, and freeze some for later too!
Let me know how you love it!