Sally’s Healing Soup #3

  • 1 Onion, peeled and diced
  • 5-6 stalks  Celery, diced
  • 1  bunch Parsley, chopped without stems
  • 4 Lg Carrots, peeled and chopped
  • 1 Parsnip, peeled and chopped
  • 1 Celery Root, peeled and diced
  • 2 Turnips, peeled and diced
  • 4 Zucchini, small slices
  • 1 Sm Butternut Squash, peeled and cut into small chunks
  • 2 Cubes  Rapunzel Vegan Bouillon Cubes (Whole Foods)
  • 1/2 Gal  Good Water

This recipe makes a HUGE batch of soup. Can freeze some.

Use spices and sea salt according to your taste. I add a dash of nutmeg and thyme, a little paprika and pink Tibetan sea salt.

Pre-chop all the veggies. Get out a big cooking pot. Over medium flame, stir fry with a little olive oil or grape seed oil the onion, followed by the celery. After they have become translucent, add in the chopped parsley. Next, add in the hard veggies: carrots, parsnip, celery root, turnips. After they have softened, add the sliced zucchini and finally the butternut squash. The mixture will become a thick stew. Add 1gallon of water and the 2 Rapunzel bouillon cubes or 1 quart of water and a box of organic “Pacific” chicken or organic vegetable broth. Simmer uncovered for 45-60 minutes. This makes enough soup for a few days and extra for freezing.

Category: For the Kitchen, Recipes, Sally's Blog, Tips · Tags:

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

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Harper’s Bazaar, Marie Claire, Essence, Natural Health, Better Nutrition, Dateline, Donny&Marie, W.B. News, WOR Radio NYC, KPFK Radio LA, The Hair Bible, Take it to Heart, and Self-Seduction. You will also find her referenced in upcoming books in Fall 2011 as the nutritional expert on foods for children and a beauty book.