 This soup is great for anyone on a candida or gut healing diet, GAPS, Body Ecology, etc... It is also one I drink when I am on the Green Smoothie Challenge. It's just a great tasting soup for a cold day! And it's super delicious! Ingredients: 2 Heads cauliflower, cut into large florets 6 medium or 4 large carrots, peeled and cut into thirds 8 cups soup stock or water, I do 4 cups chicken stock, 4 cups water. You can use vegetable broth as well. 4 cloves garlic, peeled but whole 2 stalks celery, diced 1 large onion cut into 6 - 8 pieces 2 – 3 TBS Celtic, Real or Himalayan salt, to taste 1 TBS parsley - dried 1 tsp turmeric 1 tsp dill 2 TBS pure beef gelatin, optional (great for healing the gut, and for nails, hair, skin and joints!) In large stockpot, bring the water to a boil. Add carrots, cover and allow to cook for 5 minutes. Add cauliflower and re-cover, allow to cook 7 - 10 min. until the cauliflower is almost fully cooked. On top of carrots and cauliflower add the celery, onion, and whole garlic. Do not stir, but replace cover and allow to cook additional 5 - 7 minutes or until celery is soft.  Turn off heat and add spices, seasonings and salt. Puree the soup using either an immersion blender, food processor or blender. Puree until creamy but not a paste. Allow to cool to room temp. Place in glass bowl or jar and let sit overnight in the fridge for flavor to develop. Can eat right away too! For my family, I add chicken broth and any leftover meat to this. They love it.
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For those that prefer to be totally vegan on the Challenge, here is another soup recipe.
Ingredients 2 cups Chard roughly chopped 2 cups Kale roughly chopped 2 cups Spinach 2 cups Beet top greens roughly chopped ½ bunch Broccoli cut into ½ inch pieces 3 Zucchini diced 3 Carrots diced 2 large Beets diced (3-5 if small) 1 Onion quartered 3 cloves Garlic Salt and freshly ground pepper to taste Cayenne pepper to taste Instructions Steam all of the vegetables together by putting a steamer in the bottom of a large soup pan. Place the carrots, beets, onion, zucchini and garlic at the bottom of the pan, on the steamer as they take a longer time to steam. Place the leafy greens on top. Be certain that the water remains high enough. Add more water as needed. When the vegetables are fork tender, set aside and let cool. Place them in a blender. Add the water used to steam the vegetables to make a puree. Add additional filtered water if needed for desired consistency. When all the vegetables are blended put them back in a pot and add salt, freshly cracked pepper, and cayenne to taste. Serve hot. |
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Chichen Itza, Mexico 2015
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