Vitality Harvest Soup Recipe | Roots Of Vitality

Vitality Harvest Soup

Marina Kotova

Description

This wholesome and hearty soup is a nutritional powerhouse, offering a multitude of health benefits. Cooked with coconut oil, it provides essential MCTs for energy and weight management. Onions, leeks, carrots, celery, and tomatoes contribute a range of vitamins, minerals, and dietary fiber to support overall well-being and digestive health. Kale, spinach, and lentils bring antioxidants and anti-inflammatory compounds to the mix, while cumin, pepper, and a pinch of salt enhance flavor and health properties. Brown lentils and jasmine brown rice supply plant-based protein and complex carbs for sustained energy and blood sugar control. Garlic and fresh parsley add both flavor and immune-boosting qualities. The inclusion of green beans and zucchini further enriches this soup, making it an ideal choice for those seeking a delicious, nutrient-packed meal that promotes well-rounded health.

Directions

In a large soup pot sauté garlic, onion, carrot, celery, leek in coconut oil for 5 min
Add tomatoes and parsley
Add the pepper, salt, oregano and cumin
Let aroma and flavors blend for 1 -2 min
Add broth and simmer for 10-15 min
Add green beans or zucchini or both
Simmer for another 2-3 min and then add cooked lentils and kale simmer for 2 min.
Turn off the pot and add the juice of half a lemon and zest from 1 lemon
Garnish with rice and basil if you’d like

Cooking tips – soak rice and lentils overnight in separate bowls overnight with Kombu. When ready to use be sure to rinse well. Cook with Kombu.

Overnight Soaking grains and legumes and cooking it after with kombu break down the phytic acid and other antinutrients, which inhibit the body’s ability to absorb essential nutrients, and to make them more digestible.

Ingredients

2 tablespoon coconut oil

1 ½ cup diced onion

1 medium size leek diced

2 cups diced carrot

2 cups diced celery

5- 6 cups of chicken or vegetable broth

15 oz canned tomatoes (no salt added to reduce sodium intake)

2 packed cups chopped kale or spinach or any mustard greens

½ tsp pepper, 1 tsp salt

2 tsp cumin

1 teaspoon of dried oregano

2 bay leaf

3 cups cooked brown lentil or French lentils

2 cups of cooked jasmine, brown rice or black rice

4 cloves of garlic

1 cup fresh parsley

1 ½ cup of cut green beans or zucchini or both

Zest of one whole lemon

Juice of ½ of lemon

Marina Kotova - Certified Functional Health Practitioner Serving DMV: District of Columbia, Maryland, Virginia, & Surrounding Areas

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