Featured recipe from Marilu’s table * Garden vegetable soup
This is a very “Purple” version of vegetable soup – lots of veggies, no fat, very low sodium, and all the carbs from vegetables. If you’re looking for a cleansing kind of soup, this is it. The vegetables give it good flavor, although the flavor will be mild if you’re used to a lot of salt and seasonings.
If you like, add miso to the soup (per individual portion) after you’ve removed it from the heat. Miso is a fermented paste made from grains and soybeans. The live organisms of miso are good for your gut and they’re an effective therapeutic aid in the prevention and treatment of heart disease, certain cancers, radiation sickness and hypertension. Put one soup spoon worth (a couple of teaspoons) in your bowl, then add a little of the soup broth, and stir to combine it. Then add the rest of your soup. Never heat miso; the heat kills the living organisms.
Miso is sold in the refrigerated section of your health food store. Keep it in the fridge after you open it. If the kind you buy comes in a plastic bag or pouch, transfer it to a glass jar (it’s just easier to keep it that way). It lasts indefinitely.
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Garden Vegetable Soup
Purple * Serves 8
8 cups water
4 cups chopped onion
3 stalks celery, chopped
2 cups chopped broccoli
2 cups chopped carrots
1 cup chopped cauliflower
1 cup green beans, cut into 1-inch pieces
2 cups chopped kale
1/3 cup Bragg’s Liquid Aminos
In large pot, bring 1/2 cup water to a boil. Add celery and onions and cook until soft. Add remaining water and rest of ingredients except kale, and bring to a boil. Reduce heat to medium, cover, and cook for 30 minutes. Remove cover, add kale, and cook for 15 minutes. Serve.
