2 tbsp. olive oil or steam sauté with pure water
12 medium sized tomatoes
2 large chopped onions
2 bulbs minced garlic
8 celery stalks
1 bunch chard
1 bunch kale
2 medium zucchini
1 medium yellow squash
1 cup basil
½ cup parsley
24 cups water (ok to add 8 cups more if needed)
Dash of red wine
Sea salt and pepper to taste
Optional: Lots of fresh or dried herbs, some excellent additions include thyme and marjoram. Also, organic potatoes are great in here.
Step 1) Start the base of your broth by adding the olive oil to a soup pot and sauté the onions, garlic, diced carrots, and chopped celery stalks; as the oil is absorbed and the veggies are warmed, add just a touch of red wine and a pinch of sea salt. Let this sauté on low-medium heat for three more minutes once the wine and sea salt have been added.
Step 2) Add the chard, zucchini, yellow squash, and one quart of water; heat these contents to a simmer.
Step 3) As the soup begins to simmer add all your diced tomatoes, along with the remaining four quarts of water. Turn to high and bring to an almost boil, then lower to a medium heat and allow to simmer for ten minutes.
Step 4) Cut the lemons into quarters and finely chop the parsley and basil, add these to the soup, along with the rest of your sea salt and pepper, and simmer for an additional 20 minutes.
Suggestion: Feel free to add lentils, beans or peas. Remember to soak and sprout them though—throw them in right after the tomatoes. This soup is even better the next day, it’s a good thing too since there will be lots of leftovers. This soup is a good crowd-pleaser. It is also one of our family favorites. Do get creative, you can really mix it up seasonally and it is a good warming energy food for the times of transition and cold months of winter. Serve it up with some sprouted whole grain garlic bread (drizzle of olive oil, minced garlic and parsley, sea salt and pepper). Next day preparation is easy—just add a little more water if needed along with a few handfuls of fresh greens as you warm up the soup! When working with warming soups, it becomes artful to create them as nutritive and warming as possible, therefore overcooking must be avoided, slow and steady low heat is best—also, put the soft stuff in at the end or just prior to eating. Alternatively, you can scoop a ladleful over your undressed salad or a bowl of spinach or other greens.