Thursday, December 13th, 2007

Just about everyone loves homemade soup especially with the colder weather . As an addition to last weeks entry on surviving the holidays and the winter season this soup not only tastes good but will help your immune system stay strong…..

This one of my families favorite and easy to make vegetarian soups that is both dairy and grain free. Many of us are cooking this holiday season and soups are so easy and much more nutritious than packaged varieties.

Try this for light meal when time is limited…it also freezes well.

Remember :

Buy organic or local produce whenever possible for the highest nutritional benefit-

Time : 45 minutes

Utensils needed:

6 quart soup pot, 1 large bowl ,1 large knife ,glass measuring cup,blender,wooden spoon , ladle


3-4 tablespoons ghee ( clarified butter) or unsalted organic butter ( optional )

2 tablespoons of extra virgin olive oil ( to 4 tablespoons if no butter is used)

3 tablespoons dried basil or parsley flakes

2 tablespoons turmeric , ground powder

1 whole bulb garlic, peeled and chopped

1 teaspoon cayenne pepper flakes

1/4 teaspoon sea salt

1 bunch parsley  or cilantro, chopped

1-2 large celery stalks , sliced

1 bunch of broccoli with leaves, chopped

1 lb of carrots and or parsnips ( I like to use a combo )

4 medium size onions,chopped

1 bunch of  escarole or kale ( discard the stems )

2 quarts of vegetable broth

Saute the garlic, onions , parsley and herbs in the butter and oil . Add the vegetables and broth and cook until tender,about 25 or 30 minutes.

Add small amounts of the vegetables and broth to a blender just until smooth .Repeat until the entire pot has been blended. Add additional salt to taste and some chopped herbs of your choice.

If you tolerate dairy,  a small amount of Shredded Romano ( sheep’s milk) or a soft goat cheese will really satifsy you .

Serve with a fresh mixed Mediterranean mixed green salad and water with lemon for a light , but a filling , cleansing and immune supporting meal.


Sally Byrd

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