Super Soup
Carrots, beats, ginger, sweet potatoes, OH MY!
If there was one meal I could eat every day and know that I was feeding my body with the most insanely amazing nutrients, this Super Soup would be it! I absolutely love this recipe because you can adapt it based on what you have on hand, add or subtract toppings, make it in a big batch and freeze it in to smaller batches, and it tastes amazing and makes you feel even better. Obviously there's lots of debate about cooked vs raw vs whole vs blended vs whatever, but make this soup and tell me it's not great and satisfying. Especially great for when you feel like you've over-indulged (cough cough... holidays...).
The recipe has been adapted from the OG Whole Foods Market Cookbook. My mom made the original version for me recently, and then I started to experiment and add different things at home.
Recipe (original plus my additions)
Ingredients:
- 1 tablespoon oil (your preference for sauteeing)
- 4 medium onions, sliced
- 1 (3-inch or more) piece of peeled fresh ginger
- 6 cups vegetable stock (can use partially orange juice, water)
- 8 large carrots, cut roughly in evenly sized pieces
- Optional - 4 beets peeled and sliced, 1 sweet potato sliced, any other yummy veggies
- Optional toppings/ stir in's- Dr Kracker or hearty cracker, shelled edamame, roasted pepitas, nutritional yeast, ume vinegar, goat cheese, broccoli, any other fixings you have at home.
- Heat the oil in a large sauce pot over low heat, and sautee the onions until they are translucent. Cut the peeled ginger into 1-inch slices and then roughly chop. Add the chopped ginger to the onions, and saute for an additional 2 minutes. Increase heat. Add the stock and carrots (and any other vegetables). Simmer over medium heat until the veggies are tender. Puree with a hand blender or regular blender. To serve, serve as is or add any of the optional toppings.
Did you try it? Did you love it? Think of any other additions? Let me know in the comments!