Healing and healthy...a savory soup delight!
Spring has come to the Carolinas and so has allergy season. I noticed I was feeling run-down this week, which means it's time to make this wonderful, healing soup.
Ingredients:
1/2 gallon of water
1 large yellow onion, chopped
5-6 medium sized carrots, chopped
6 stacks of celery, split and chopped
1 yellow or red pepper, chopped
1 lime or lemon, cut in half
1 large clove of garlic, split in half
2in piece of raw ginger, cut in half
1/4 bunch of fresh parsley, chopped
1/2 teaspoon Rosemary seeds
3 teaspoons of Sea Salt
1 teaspoon ground black pepper
2 cups cooked brown or green lentils (or 1 cup dry)
Directions:
This is one of those soups that cooks itself. Very little babysitting is necessary. Simply chop your vegetables and herbs, and place them in a large soup kettle. Pour 1/2 gallon of water over them and allow them to simmer for about an hour. No need to stir, nature's working it's magic. When you're nearly ready to serve, add your cooked or dry lentils and allow to simmer about 15mins more until lentils are tender. Enjoy!
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Healthy Soup Hints
1) Use an assortment of brightly colored vegetables and greens. Pick your faves. This recipe uses mine, next time use yours!
2) Go fresh! Avoid dry ingredients in soups unless you're using spices.
Fresh ingredients have higher nutrient values.
3) Don't add unnecessary oil or fat.
4) Simmer them slowly to bring out the best nutrient assortment.
5) Don't skip on the liquid...even if you've prepared too much broth,
refrigerate or freeze it. Homemade vegetable broth is a great way
to prepare other healthy dishes like wild rice or quinoa.
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