306. Summary: Leo's Super Healthy Vegetable Soup
You can’t get fat on this soup and it can replace 1/3 of your current meals. Nutrition and high energy are integral to the hard work of actualization. Try eating this everyday for a month and notice how much better you feel!
This recipe provides soup for the whole week. The quantity of veggies doesn’t have to be precise. It mostly depends on how much soup you want and how big your pot is.
Ingredients
-Soup stock, 1 qt.
-Carrots, 1 or 2 cups.
-Bellpepper, 4.
-Celery, 1 bunch.
-2 Lemons, juiced.
-Frozen Green Beans, lots.
-Broccoli, lots.
-1 cup of Olive oil.
-Enough high quality water to cover all ingredients once everything’s in the pot.
Spices: (A lot of these are optional, but worth experimenting with)
-Sea salt, 4-5 tsp.
-Pepper, 2 tsp.
-5 Bay leaves.
-Coriander, 2 tsp.
-Turmeric, 2 tsp.
-Thyme, 2 tsp.
-Garlic Powder, 2 tsp.
Instructions
Clean and Chop all vegetables. (Carrots, Bellpepper, Celery, Broccoli, Green Beans).
(Optional: 1 Onion and 1 Garlic bulb. Can chop and sautée or just add without sauteeing.)
Put all ingredients into a big pot.
(Optional: Can add oil at the end of simmering so that the oil does not denature.)
Bring to a boil, stir, then cover. Simmer until veggies are soft.
Tips:
Don’t overfill the pot or else it will boil over. Keep an eye on your soup!
As it cooks, the vegetables will cook down so you can add any remaining vegetables to the soup.
Fill with high quality spring water or distilled water (if available).
Organic veggies are best.
You can try this soup with all types of vegetables. For health reasons, avoid heavy starchy stuff like potatoes or pasta. Try different combinations of vegetables and spices for a variety of flavour profiles: Tomatoes, Tomato sauce, Mushrooms, Cauliflower, Kale, Corn (in small quantities), Lentils, Quinoa, Soya sauce, Sesame Oil and so forth.