There are so many ways to make soup- the time tested way to use up your produce! This "recipe" is made to be doctored to your liking and to what may be in your fridge.
This is a clear broth using one cooking pot. It is easy, versatile and tasty if you spend a little time making the base. This soup will support you with vitamins and minerals and is tasty for breakfast, lunch or dinner!
2 yellow onions or other variety you enjoy
6 cloves of garlic
2 celery stalks with leaves
optional- leeks, garlic scapes, onion tops from fresh onions or baby green onions
optional- ginger (delicious, warming and nutritive)
Seasoning choices- sea salt, pepper, curry, cumin, thyme, sage, bay leaf. Experiment!
Or use a veggie broth- sometimes I make and store my own- but I find this base to be excellent and no need for adding store bought broths.
This is for about two-three quarts of soup. Add more if you are using a larger stock pot/prefer more soup to save for later!
Using a large stock pot or other preferred pot set the heat to a low medium. Add your choice of cooking oil- a few tablespoons. Olive Oil, Pure Coconut Oil (will have a slight warm and nutty flavor), or Canola Oil will work well. I prefer Olive Oil, but you need to make sure you don't put the heat too high.
Mince or press garlic and ginger (optional). Add these to the warmed oil and stir frequently. Make sure heat isn't so high it begins to brown them. The heat needs to be steady and hot enough to cook but not so hot it singes.
Onions cut down the middle and sliced into thin crescents work well. Add these to the garlic (ginger) in the pot. Stir and cook for 5 minutes as the onions soften.
Add thinly sliced celery and other sliced components to the base. Add more oil if needed. Add some salt and pepper. Allow the mix to combine, sautee and soften. 20 minutes.
While the mixture is combining in the pot chop and prep your other components for the soup.
This could be carrots, cabbage, potatoes, peppers, tomatoes, squash, or other vegetables of your liking. If I am preparing 2 quarts of soup I want at least a quart of veggies. Generally I fill the soup pot over half full with veggies.
Dice or slice vegetables, being consistent with sizes. I find a different energy is imparted depending on if I dice, slice, cube, or cut slices or rounds at angles. Also hold loving thoughts and gratitude as you prepare the vegetables. The energy of love and the bounty of the earth are what really give this soup its delicious roundness!
Add the vegetables to the sauteed onion base. Stir and coat in the flavors and allow it all to marry for about 5 minutes.
Add pure and fresh water (city water that is treated will work, but changes the flavors of the soup and the vitality).
I add water to cover the vegetables with about two inches of liquid. Or you may find you wish to add more vegetables at this time and a bit more liquid. Play with how you like your soup. Bring to a boil and the reduce to a simmer.
Add chopped fresh or dried herbs. I use an abundance of herbs and don't shy from a good handful of parsley or other fresh herbs. I find cumin and curry and a bit of lemon really enhance a base that has ginger in it. Add more sea salt and pepper to taste.
The goal of this soup is to have fun, be in gratitude and presence when creating it, and to create it with what you have available and to your individual preferences. This soup can easily be frozen in portions for enjoyment later.
Organic or locally sources produce is optimal, the energy of this food and the nutritional qualities will be much greater and it will taste better.
Enjoy your creation with sprouted wheat toast, or add brown rice to it or other grains. Or on its own. Garnish with thin ribbons of carrot, or sprinkle of parsley if desired.
Easily serves 4 or more depending on how big you make your batch.