I have to admit – I am not a fan of winter. I can take a brief bout of cold weather and snow. But ICE ? That’s another story! With the recent midwest storm, I am counting the days until I fly away to see patients on the west coast.
Until then, my ice “grounding” allowed me to slowwww down and take some time for overdue reading, cooking, and reflection. Icy weather gave me the opportunity to clean out my refrigerator, using all the vegetables in this cleansing soup inspired by foodie Katherine JustBeinHonest. I love her style and great super clean gluten free recipes!
My version was very similar to the original with additional garlic and white beans. The sea vegetable, Kombu, is the key ingredient. The superfood Kombu is known for it’s concentrated minerals including iodine. Not only does it provide a “salty” flavor without salt but also provides a good stock base. No additives, canned or boxed broth in this clean soup!
Here’s the ingredients:
1/2 large red onion
1/2 cup chopped fennel leaves and root
1/2 cup chopped flat leaf parsley
2 real organic carrots
1/2 cup sliced Crimini mushrooms*
Herbs: Rosemary, Basil, Oregano
2 large leaves kale, chopped including stems
1 slice kombu, broken into pieces
2-4 cups water, as desired
Optional: 3/4 cup legumes of choice. I used white beans
Fuel Your Body … for Life!