Soup Base: 4 carrots, 4 stalks celery, 1 whole onion, 2 chopped garlic cloves
Boil & cool. Blend to smooth consistency.
This is your broth to add your choice of vegetables (green peas, beans, potato, tomato, parsley carrots, celery...herbs:basil, thyme, oregano, red pepper flakes, bay leaves...
Leek, Lentil and Brown Rice Soup
2 leeks, one roughly chopped and one thinly sliced
1 c lentils
½ brown rice
2 carrots, one finely diced and one roughly chopped
2 stalks celery, one finely diced and one roughly chopped
1 ear corn, kernels removed
½ red bell pepper, finely diced
1 tbsp medi-amino bean
1 tbsp medi-amino rice
1 tbsp olive oil
1 clove garlic
1 tbsp parsley, finely chopped
salt and pepper
Add 1 c water to a large pot and bring to a simmer over medium-low heat. Add roughly chopped leek, carrot, celery and garlic and simmer until soft, about 10 minutes. Remove from heat and cool. Place simmered vegetables and broth in blender along with medi-amino rice and bean and olive oil. Purée until smooth.
Return purée to soup pot, add leek, carrot and celery. Bring to a simmer over medium-low heat, adding additional water until soup reaches desired consistency, and simmer until ingredients are tender. Stir in parsley and corn and remove from heat. Season to taste with salt and pepper. Serve soup warm. Serves 3-4
Potato peeling broth: Scrub potatoes and cut ½ inch of potato with peel (save inner potato for another use). Add to a pot with 1 onion, 1 carrot, 1 stalk celery, 3 cloves garlic and cover with 2 quarts water. Boil for 30 minutes. Cool, strain, serve broth 2 times a day