VEGETABLE SOUP WITH KALE NOODLES

Ingredients:

 

5 Cups Filtered Water
2 Red Onions
1 White Onion
1 Full Celery Heart
4 Garlic Cloves
1 Green Bell Pepper
1 Tsp. Garlic Powder
1 Tsp. Sea Salt (to taste)
1 Tbsp. Basil
¼ Tsp. Turmeric
Freshly Ground Black Pepper (to taste)
4 Bay Leaves (optional)
1 Lb. Kelp Noodles
2 Parsnips
1 Yucca
2 Green Squash
1 Butternut Squash

 

 

Directions:

  • Pill, clean and cut the red onion, white onion and bell pepper. Cut into medium size cubes.

  • Thoroughly clean each celery stock; cut off the dry ends and cut each stock in half. Keep as much of the leaf on as possible.

  • Place the red onion, white onion, bell pepper and celery into a deep pot.

  • Cut and pill the garlic cloves, smash them and throw them into the pot with the other vegetables.

  • Add the garlic powder, sea salt, basil, turmeric, ground black pepper, and bay leaves into the pot.

  • Add the filtered water (enough to fill the pot) and boil for 45 minutes on medium-high heat.

  • While the vegetable stock is cooking prepare the vegetables and kelp noodles for the second phase of the soup.

  • Remove the kelp noodles from their package and place them in medium-size bowl with water. Make sure to detangle as much as possible and allow them to sit in water.

  • Pill, clean and cut the butternut squash, green squash, parsnips, and yucca into medium size cubes.

    • The Yucca has a thick spine in the center. Cut the Yucca length-wise and cut in half. Pill the spine and pull it off and scrape any remainder off the yucca root. Rinse and cut into small halves.

    • When cleaning and cutting the butternut squash, make sure to remove all seeds from the center.

  • Once the vegetable broth is done cooking; remove and discard all the cooked vegetables from the broth and filter the broth into a large bowl removing all bits from the broth.

  • Wash the pot and reuse. Place the cut butternut squash, green squash, parsnips, and yucca into the deep pot and add the broth.

  • Add 1 tsp. of sea salt, 1 tbsp. of organic lemon juice (optional) and some grounded black pepper.

  • Cook for 35-45 minutes on medium heat. When done all the vegetables should be soft.

  • Once the vegetables are cooked; add the detangled kelp noodles and allow to simmer for 5 minutes.

  • Turn the eye down to low and let the soup sit for an additional 5 minutes.

  • Serve and enjoy. Add salt and pepper to taste!​

Optional: If you have a taste for protein, add an egg.


On a separate pot; add 1 ½ cups of the vegetable soup.

Heat up soup, once boiling add one fresh egg.

Gently place/pour the egg into the soup. (make sure not to break the yolk)

To poach the egg, allow it to cook for 3 minutes.

Lower heat to low and cook for 1 more minute.

 

All the white part of the egg should be well cooked and the yolk should be soft and slightly runny.

 

Serve and enjoy!

Storing: Before placing the remainder of the soup in the refrigerator allow it to completely cool.

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