During the winter time, I’m inspired by soup’s ability to be flavorful, healthy and comfort food all at the same time. This soup is meant to clear out the blood, while providing spiritual grounding as it taps into root chakra energy. I love this recipe as the added vegetables are entirely up to you but I recommend green vegetables to help clear out your system.
I make this soup in January as apart of New Years celebrations. I originally made it a soul food dish that includes black eyed peas, collard greens and slow roasted pork (for 9 hours). I realize that you don’t need to add any meat to this recipe in order for it to be amazing. If however, you were to add all these ingredients, I would add 14 cups of water to a 10 qt. Pan instead of 5 cups. And substitute pasta for barley. You would be eating soup for breakfast lunch and dinner, so I hope you have a big family if you choose this option.
With meat added.
Prep Time: 15 minutes
Cook Time: 40 minutes
Soup Base:
5 cloves of garlic
1/4 cup of red onions
1 1/2 tbls of fresh tumeric
1 tbls of fresh ginger
1 tsp Dried (or fresh) Thyme
1 tsp Dried Oregano
1 1/2 tbls of sea salt (or salt to taste)
1 tbls dried burdock Root
1/4 cup water
1 tsp avocado oil (or any thick oil with a high heating temp)
Soup Stock:
5 cups of water
1/4 cups of carrots
Any green vegetables that you’d like (recommended: kale, okra, and/or string beans).
Optional: Pre-cooked/seasoned meat.
1 cup of macaroni pasta
Instructions:
Finely chop up (or grate) the turmeric and ginger.
Coarsely chop the garlic cloves and onion.
Chop the carrots and any other vegetables to your liking.
Heat a medium sauce pan with avocado oil.
Place all chopped herbs and spices in the heated pan. (Including the salt)
Heat on a low flame until the onions are translucent.
Add 1/4 cup of water and let simmer before covering for 10 minutes.
After 10 minutes, add 5 cups of water.
Add root vegetables (carrots). (And optional pre-cooked meat).
With a low flame, bring the water to a bowl.
Add 1 cup of pasta and any remaining green vegetables.
Cook for 10 minutes with the pot covered.
Let sit 2 minutes before serving.
