I make a giant, several-gallon batch of this soup to have it on hand for 1-3 meals or healthful snacks per day. You can rough-chop the ingredients and then puree the soup once everything is cooked or you can meticulously chop, dice and mince the ingredients to your preferred texture. This soup is based on a recipe from Ashley James, the host of Learn True Health who used a simpler version of this soup to heal her husband's constipation. There is ample fiber in this soup for anyone working on a healing cleanse. Use the recipe as a guideline and add ingredients you have from your garden or that you want in your diet. When I eat this soup daily, I get fewer food cravings and make better food choices and feel better. I hope it works for you, too!
Ingredients - Amounts can be flexible based on what you have on hand.
1/4 cup coconut oil
1-2 heads of garlic (I use a big handful of pre-peeled garlic from Costco)
1 large green cabbage
1/2 large purple cabbage
1.5 pounds of beets
1 large head (2 pounds) of cauliflower
5-10 kale leaves (I cut the kale small and add it at the very end)
1/2 cup turmeric
2 tsp black pepper
1 tsp cayenne or chipotle powder (more or less depending on how much you like spice)
2-3 inches of ginger, cut into big chunks
Himalayan Mineral Salt or your favorite salt to taste
3 quarts Bone Broth or Veggie Broth (or enough to cover simmering ingredients)
Potatoes (I add potatoes when I make the chopped chowder version with coconut milk.)
Tomatoes ( I only use tomatoes when I want to puree the soup because tomato skins-eww!)
If you want to make this a richer, more satisfying, vegetable chowder, add
2 cans of coconut milk
Cilantro (cooked or as a garnish)
Gelatin (I use this brand here.)
Sauteé onions and garlic in coconut oil, add all other ingredients and simmer until soft. You can use water if you don't have bone broth or veggie broth. Bone broth is especially healing for your gut. If you don't have any bone broth, you can add gelatin. Plant-based eaters can leave out the broth/gelatin. Simmer until soft. Puree when cooled. As I said above, I sometime puree half. Find what you like the best. Add kale, cilantro and coconut milk at the end of cooking.
This is my first blog. I'm excited because there are 3 hyphenated words in the title. I thought it would be nice to have this recipe somewhere where my friends could reference it when needed. If I forgot anything, I'll update it. This is a "kitchen sink" kind of recipe and you can drop off or add ingredients that you need for your health. The beets are great for your liver and the cabbage is good for your gut, the turmeric is an important anti-inflammatory and all of the ingredients have a purpose. After all that, it also TASTES very good and is very satisfying, too. My husband likes it best with coconut milk. I usually include coconut milk, but left it out this time because I feel like having a cleaner soup (so I can eat more vegan muffins).