Saturday, July 21, 2012

The Best Vegetable and Seaweed Soup


I experimented with a vegetable soup recipe and came up with this delicious meal. The addition of seaweed and greens made the broth rich in nutrients like magnesium and potassium and natural iodine. The broth was a rich brown from the dulse seaweed and as I ate, it felt like that was exactly what I needed that day. So, for a soul satisfying vegetable soup, look no further.
I leave the skin on my root vegetables like carrots and potatoes. Most of the nutrients are just under the peel of most vegetables, and there's no harm in consuming the skin when cooked.
What You'll Need:
3 tablespoons healthy fat like olive oil, butter, coconut oil or lard
3 onions, chopped (yes, 3 onions)
2 carrots, cut in chunks, leave skin on
6 potatoes, cut in chunks, leave skin on
1 acorn or butternut squash, peeled and cut into chunks
1 cup dried seaweed, I used dulse
1 package (9 ounce) fresh spinach
Organic chicken broth and/or water to cover the veggies
In a stockpot, melt 3 tablespoons or so of butter and sautee the onions until they are translucent. Then add in the carrots, potatoes, squash, seaweed and spinach. Pour enough organic chicken broth or water over the vegetables and turn on high heat.
Bring to a boil, and then reduce the heat to simmer and cover with a lid. Simmer about 40 minutes until the potatoes and carrots are tender. The broth will be a beautiful deep brown from the seaweed and the best vegetable soup you ever tasted.
©2009 Shanna Ohmes
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