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:
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Pill, clean and cut the red onion, white onion and bell pepper. Cut into medium size cubes.
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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.
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Place the red onion, white onion, bell pepper and celery into a deep pot.
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Cut and pill the garlic cloves, smash them and throw them into the pot with the other vegetables.
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Add the garlic powder, sea salt, basil, turmeric, ground black pepper, and bay leaves into the pot.
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Add the filtered water (enough to fill the pot) and boil for 45 minutes on medium-high heat.
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While the vegetable stock is cooking prepare the vegetables and kelp noodles for the second phase of the soup.
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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.
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Pill, clean and cut the butternut squash, green squash, parsnips, and yucca into medium size cubes.
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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.
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When cleaning and cutting the butternut squash, make sure to remove all seeds from the center.
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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.
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Wash the pot and reuse. Place the cut butternut squash, green squash, parsnips, and yucca into the deep pot and add the broth.
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Add 1 tsp. of sea salt, 1 tbsp. of organic lemon juice (optional) and some grounded black pepper.
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Cook for 35-45 minutes on medium heat. When done all the vegetables should be soft.
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Once the vegetables are cooked; add the detangled kelp noodles and allow to simmer for 5 minutes.
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Turn the eye down to low and let the soup sit for an additional 5 minutes.
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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.
