I think we can finally say winter is officially here, at least in Los Angeles. It’s been so cold – and wet, which makes it even more cold – that a warm, mineral and fiber-dense veggie soup is in order. Not only that, but it has come to my attention that not many people know how to make an amazing veggie soup without sauteing and using stock, which to me sounds so bonkers. I grew up sipping on soups even in the summer. You heard it, the summer. If anyone goes to my grandma’s house for a meal, I can guarantee that there will be some sort of soup before the entree, in the menu for the evening and sometimes even for lunch. My mom became such a pro at soups, not only because they mentally transported her back to her moms’ house in Peru and made her feel warm and cozy inside, but also ’cause veggie soups are rich in minerals and fiber and are easily digestible, and she used them as part of detoxes and as a healing food if anyone got sick. So, as my best friend, spiritual guide, and progenitor, she passed on the soup-making knowledge – and guess what? IT’S THE EASIEST EVER!!!!!!
People need to get over the whole “stock” idea, the extra “boxed broth” shenanigans (high in table salt sodium and who knows how long it’s been sitting there with preservatives…can’t be good if it’s stored for ages, yuck!) and the sauteing of anything when it comes to making a mac daddy veggie soup. Veggie soups are not about having oil (from sauteing), it’s too harsh for the liver and entirely unnecessary. Soups are all about cleansing, easy digestion, nourishment and healing, so say no to oils when making one. Without further ado, here it is, very simple to make, delicious to eat, and nutritious for us: My quinoa veggie soup!!!!!!
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