Do you know what freezing rain outside means? It means I'm making soup! I love making soup so much! It's a great way to use up just about everything still hanging out in the fridge, it's super nutritious, and tastes outstanding!
Kinda cute how your kids think like you sometimes. My 14 year old requested potato and mushroom soup. Those were exactly the ingredients that I had put on the counter. I wanted something warm and comforting. Nothing like a hug from potato soup.
I utilized some really healthy ingredients to give a nutritional punch with every bite. Most ingredients were organic to eliminate genetic modification, herbicides, pesticides, and fungicides. Did you know that these pesticides build up in our bodies, and certain one mutate in our guts, and grow inside our gut, then damaging healthy flora that destroys our natural immunity? It really does make a difference whether not we eat organically and sustainably grown foods.
Ingredients & Nutrition Facts:
2 LBs Organic Red Potatoes, diced with the skin on: Always buy potatoes organic, they are heavily treated with pesticides. Eat them with them skin on for fiber and a slower release of sugars in the body. Red potatoes actually have less sugar in them than other potatoes. They are rich in vitamin C, B6, and potassium.
1-2 Organic Leeks, washed well, sliced: Rich in vitamin K and maganese leeks are a member of the same family as garlic and onions. They also provide soluble and insoluble fiber, and great flavor!
2 Organic Celery Ribs, diced: This gut friendly, anti-inflammatory food is rich in vitamin K and many antioxidants.
1 Medium Onion, diced: For cell renewal and flavor
3 Large Garlic cloves, minced: for wonderful flavor (unfortunately the antibacterial properties are killed with heat)
3 Cups Organic Greens, roughly chopped (could be whatever is in the fridge or freezer, kale, spinach, collards, Swiss chard): These are Superfoods all on their own! To get loads of fiber, vitamin C, and chlorophyll to keep the blood clean.
2 Cups Shiitake Mushrooms: They taste awesome, give a meaty like texture, and are super awesome for the immune system!
2-3 Tbsp Organic Unrefined Coconut Oil: for healthy fat and to saute veggies
7 Cups Homemade Bone Broth: So very good for you and healing for the gut as well. It is full of vitamins, minerals, and healthy gelatin. Read here for more information as well as how to make it.
1 Can Native Forest Coconut Milk: (I only use this brand because it is organic and the cans are NOT lined with BPA.) This adds healthy fat, minerals, and creamy yumminess
1 Can Native Forest Coconut Cream: For extra lovely creaminess. (I only use this brand because it is organic and the cans are NOT lined with BPA.)
2 Tbsp Coconut Secret Coconut Aminos: For flavor and added minerals
2 Tbsp Braggs Nutritional Yeast: This is an inactive yeast rich in B vitamins that gives a really nice almost cheesy flavor
1 Tsp Celtic Sea Salt: Himalayan is fine as well, use real salt for minerals
1/4 Tsp Organic Black Pepper: Just for flavor and antioxidants
Fresh Organic Parsley: for a garnish and extra fiber, chlorophyll, and vitamins
Instructions:
Ingredients & Nutrition Facts:
2 LBs Organic Red Potatoes, diced with the skin on: Always buy potatoes organic, they are heavily treated with pesticides. Eat them with them skin on for fiber and a slower release of sugars in the body. Red potatoes actually have less sugar in them than other potatoes. They are rich in vitamin C, B6, and potassium.
1-2 Organic Leeks, washed well, sliced: Rich in vitamin K and maganese leeks are a member of the same family as garlic and onions. They also provide soluble and insoluble fiber, and great flavor!
2 Organic Celery Ribs, diced: This gut friendly, anti-inflammatory food is rich in vitamin K and many antioxidants.
1 Medium Onion, diced: For cell renewal and flavor
3 Large Garlic cloves, minced: for wonderful flavor (unfortunately the antibacterial properties are killed with heat)
3 Cups Organic Greens, roughly chopped (could be whatever is in the fridge or freezer, kale, spinach, collards, Swiss chard): These are Superfoods all on their own! To get loads of fiber, vitamin C, and chlorophyll to keep the blood clean.
2 Cups Shiitake Mushrooms: They taste awesome, give a meaty like texture, and are super awesome for the immune system!
2-3 Tbsp Organic Unrefined Coconut Oil: for healthy fat and to saute veggies
7 Cups Homemade Bone Broth: So very good for you and healing for the gut as well. It is full of vitamins, minerals, and healthy gelatin. Read here for more information as well as how to make it.
1 Can Native Forest Coconut Milk: (I only use this brand because it is organic and the cans are NOT lined with BPA.) This adds healthy fat, minerals, and creamy yumminess
1 Can Native Forest Coconut Cream: For extra lovely creaminess. (I only use this brand because it is organic and the cans are NOT lined with BPA.)
2 Tbsp Coconut Secret Coconut Aminos: For flavor and added minerals
2 Tbsp Braggs Nutritional Yeast: This is an inactive yeast rich in B vitamins that gives a really nice almost cheesy flavor
1 Tsp Celtic Sea Salt: Himalayan is fine as well, use real salt for minerals
1/4 Tsp Organic Black Pepper: Just for flavor and antioxidants
Fresh Organic Parsley: for a garnish and extra fiber, chlorophyll, and vitamins
Instructions:
*You'll need a good cutting board, a blender, a large pot, and a good knife
Prepare veggies
Saute in a large pot the onion, leeks, garlic first in oil, soften them, then add potatoes and greens, saute 3-4 minutes low to medium heat
Saute the mushrooms and some oil in a separate pan, brown a bit
Put half of the sauteed veggies from the pot into a bowl (you're going to blend these; not the mushrooms)
Add a little bit of the sauteed veggies in the bowl and a little broth to the blender (if you have an immersion blender then everything can just stay in the pot), blend a bit of broth and veggies at a time, and pour back into the pot; I found doing a little at a time makes less of a mess (You can potentially blend all of the veggies from the pot, but I opted to leave some whole, totally up to you, do blend some though)
Pour the remainder of the broth into the pot along with the mushrooms
Now the coconut milk, coconut cream, nutritional yeast, salt, pepper, and aminos can go into the pot, stir, simmer for 25 minutes on low heat
*Meat Eater Tip: I don't do meat, but my guys do, so I warmed up some shredded chicken that I already had and threw it in their bowls!
Serve with a salad and a slice of this quiche for a fantastic meal!
Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria, HHC
Prepare veggies
Saute in a large pot the onion, leeks, garlic first in oil, soften them, then add potatoes and greens, saute 3-4 minutes low to medium heat
Saute the mushrooms and some oil in a separate pan, brown a bit
Put half of the sauteed veggies from the pot into a bowl (you're going to blend these; not the mushrooms)
Add a little bit of the sauteed veggies in the bowl and a little broth to the blender (if you have an immersion blender then everything can just stay in the pot), blend a bit of broth and veggies at a time, and pour back into the pot; I found doing a little at a time makes less of a mess (You can potentially blend all of the veggies from the pot, but I opted to leave some whole, totally up to you, do blend some though)
Pour the remainder of the broth into the pot along with the mushrooms
Now the coconut milk, coconut cream, nutritional yeast, salt, pepper, and aminos can go into the pot, stir, simmer for 25 minutes on low heat
*Meat Eater Tip: I don't do meat, but my guys do, so I warmed up some shredded chicken that I already had and threw it in their bowls!
Serve with a salad and a slice of this quiche for a fantastic meal!
Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria, HHC
