This soup was created for my son when he was a little boy. It’s almost 20 years later and I wouldn’t change a thing because it does what it was meant to do.
Quiet the mind and bring you back into your body and into the present moment. It’s just a vehicle for 3 very important spices: cumin, coriander, and turmeric. That’s why it’s mainly broth and there isn’t a lot of “stuff” in the soup.
Now, science has shown us the incredible benefits of these spices. Regulating stress hormones, reducing inflammation, and boosting the immune system are just some of them. This is all well and good, and very important. But sometimes it’s not about the specific science.
It’s about whether it helps you to focus on what is important, and whether it helps you to be come grounded and fully within your body so you can self-soothe in a healthy manner.
I was a busy single Mom to one child and a bunch of animals. I owned a business that I had built from the ground up that was dedicated to natural health. Belonged to numerous networking groups, was speaking to organizations, and was a Cub Scout Den Mother.
This is not a fancy, take a lot of time meal. It comes together in less than 1/2 an hour using ingredients I had at the time, and ingredients you might have as well. It’s perfect for those days when you are slammed by the waves of a sudden storm and need to find your footing.
Hopefully you have time after eating to cuddle under a blanket in your jammies. Maybe watch a comedy, read a book, or just be.
Plus, it’s vegan and gluten free.
1/2 C diced sweet potato skin on
1/2 C diced baking potato skin on
pink salt – if you don’t have it, use what you have. Seriously, 20 years ago there was NO PINK SALT available anywhere near me.
1/2 t ground coriander (the seeds)
1/4 t ground cumin
1/4 t ground turmeric root
1/2 T dried whole rosemary leaves
2 T oil of your choice
1 C frozen mixed vegetables – organic. In America this is corn, peas, green beans and carrots
3 cubes vegetable bouillon
8 C water
few drops fresh lemon juice
In a dutch oven, or any pan you have, heat to just under medium. Add your oil. Then put in your potatoes and sprinkle with some salt. Stir around a bit. Add your spices. Fat releases the healthy oils from herbs and and helps to carry them to your cells. Heat releases the aroma, also very important, because your sense of smell goes directly to your brain. So smell your food when you are cooking. Cook for about 6 minutes, stirring occasionally.
Add your veggies, toss in the bouillon cubes, and add the 8 cups water. Sprinkle the rosemary leaves over the top. Stir, and smell. Cover and set the timer for 10 minutes. If it’s boiling, reduce the the heat to simmer. Technically it’s done, but you can simmer or put on very very low to keep warm if you are not ready to eat. Sprinkle a few lemon juice drops once it’s in the bowl.