Healing Soup Recipe


My current favorite thing right now is homemade soup and warm sprouted grains. I make soup every other day, I’m not huge on reheating food, so I usually make small batches. The fresher the better. One of our chefs at Local Juicery, Samantha Lynn has been making some amazing soups! She inspired this recipe. My favorite recipe for soup right now is this healing soup I whipped up yesterday for my mom and baby who are both down with the flu that’s going around. It’s loaded with fresh turmeric, garlic and ginger to boost the immune system and sooth the insides. Enjoy!

1/4 cup coconut oil

1 thumb ginger, peeled and minced

1 thumb turmeric, peeled and minced

1 clove garlic, minced

1/2 onion, chopped

1/2 cup cilantro, minced

1/2 cup parsley, minced

3 celery stalks, sliced thin

2 carrots sliced think

3 yams, diced

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 packet of stevia (optional)

2 tablespoon balsamic vinegar or ACV

1 teaspoon cumin powder

1/2 teaspoon nutmeg powder

1/4 teaspoon ginger powder

3 cups water

3 cups homemade almond milk (2 cups almonds, 3 cups water)

2 heads of green curly kale, de-stemmed and chopped

Satay the ginger, turmeric, garlic, onion, cilantro, parsley, celery and carrots. Add yams, salt, garlic powder, onion powder, stevia, vinegar, cumin, nutmeg, ginger. Cook for a little longer. Add in water and almond milk.
Once it’s cooked for about 8 minutes, take out half of the soup and blend in a vitamix. Pour back into the soup pot.

Add in all the kale after it’s been blended for preserving  the color.

Taste test for salt balance. Cool a bit a serve!

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