Everyone knows chicken soup soothes the soul, but it also soothes what ails you. Well, thanks to Alicia Silverstone, I’ve discovered that you don’t need chicken fat to create an equally delicious, nutritious and literally healing soup. This soup was inspired by Alicia’s “Magical Healing Soup” from her book, The Kind Diet. For me, this soup is never the same thing twice – if I have broccoli I add that, bok choy – awesome! Just take a look and add whatever veggies you have on hand, keeping some colours in mind as you go. Remember, each wonderful colour of vegetable has a different variety of minerals and nutrients!
- 3 carrots, peeled and cut into bite sized pieces
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 3 potatoes, chopped (I like to leave the peels on for extra texture)
- 1 1/2 cups chopped cauliflower
- 1 cup chopped cabbage
- 3 cups baby spinach
- 2 cartons vegetable broth (or 6-8 cups broth of choice)
- 1 good sized piece of ginger (about 1 inch by 2 inches, cut into 3 pieces)
- 1 bunch cilantro
- 1 bunch parsley
- 1 clove garlic
- juice of 1/2 lemon
- extra virgin olive oil
- 1 tsp sesame oil
- sea salt and fresh cracked black pepper
Heat oils in heavy bottomed soup pot. Add onions, celery and carrots and saute on medium heat for approximately 5 minutes. Add garlic and saute for 1 minute. Add remainder of vegetables (except spinach) and enough broth to completely cover vegetables. Stir and bring to boil. Reduce heat to medium low, add parsley, cilantro and ginger. Simmer uncovered for 30 – 45 minutes. I like my vegetables to still have a good firmness to them, but if you prefer them softer, cook a little longer.
Remove from heat, toss in spinach and lemon juice, stir, cover and let sit for 5 minutes before serving.
Time to go fishing!!
Remove parsley and cilantro with tongs. Fish out ginger – biting into that wouldn’t be too nice.
Serve up steaming hot. It’ll do ya good.