Mottled tomatoes, giant zucchini, tough celery, sprouting garlic , overgrown green beans, kale riddled with holes, woody carrots……all part of the gardners’ harvest this time of year and just the ingredients needed to make a vitamin packed , super soup puree. We all know by now the terrific health benefits of juicing raw vegetables but in this smoothie frenzy, the benefits of cooked vegetables tends to be overlooked. Lots of viable nutrients are released and more easily digested and absorbed when some vegetables are cooked, particularly tomatoes, carrots and the cruciferous vegetables. I aim for balance and implement raw, fermented and cooked vegetables in my family’s diet. There’s always some of this soup in my freezer or on the stove.
I make this soup all year round but right now I use up those perfectly good, though unsightly, vegetables from my garden. I chop them up, put them in a stock pot, cover them with water and cook them until the vegetables are soft. Substituting the water with chicken or beef stock adds even more nutrients if you are a meat eater. Herbs go into the mix as well. Echinacea leaves, parsley, thyme, oregano…whatever you have. Once everything has cooled down, puree everything in a blender, vita-mix or food processor.
This is delicious on its own with little sea salt. It is more delicious with sea salt and butter added. Most delicious if you stir in some cream. Another nice combination to add and transform this soup is tumeric, sea salt and cumin. Add a dollop of sour cream, yogurt or kefir. If you make meatloaf ,meatballs or enchiladas, add this soup to your ingredients and amp up the nutrients! If you have any comments or suggestions, I’d love to hear them.
This post is shared with The Homestead Barn Hop