Add this recipe to a winter cleanse or a general upgrade to your diet.
Our bodies benefit from the winter vegetables. White vegetables like onions and turnips are high in sulfur, a nutrient that is warming, purifying and detoxifying. These vegetables reduce inflammation, promote lung and colon health, and remove heavy metals and parasites. Hot peppers promote circulation and blood flow, as does garlic which adds an anti-bacterial component. This recipe includes a practical twist of what to do with leftover broccoli stalks:
- 1.5 quarts filtered water
- 4 Tbls olive oil or ghee
- 1 large white onion, cut into small pieces
- 1 fresh or dried chili pepper (any variety is fine), cut into small pieces
- 1 large celery root (celeriac) peeled and cut into small 1/2 inch chunks
- 4 small turnips cut into small 1/2 inch chunks
- 3 stems broccoli (heads may be included), peeled and sliced into small pieces
- 1 small daikon radish, cut into small pieces
- 3 cloves garlic, peeled and lightly mashed
- 1 Tbls Herbes de Provence seasoning
- Sea salt to taste
- Umeboshi plum vinegar to taste (adds sour and salty flavor)
- Optional: add 1-2 cups cooked garbanzo or white beans
- Optional: cayenne pepper sprinkled on top
- Put the water in a kettle to boil. In a large soup pot, heat the oil or ghee over medium heat and then add the onions. Stir well and cover the pot. Cook until the onions are translucent. Then, add the hot pepper pieces and other vegetables and herbs. Saute for 5-10 minutes.
- Add the boiling water and a splash (about 1 Tbls) of vinegar to the soup pot. Then use a ladle to remove 1-2 cups of the soup and blend it with the garlic until smooth in a blender. Transfer the broth to the soup pot and add the beans, if desired. Re-warm the soup and then serve with optional cayenne sprinkled on top.