Vegetable soups are healthy and easy to digest. You may use any vegetables of your choice and use miso or vegetable stock to flavor. You can add beans and chickpeas and lentils if desired to provide phyto-estrogens, which have an anti-cancer effect.
8 cups water
1-2 tablespoons of cold pressed olive oil
2 potatoes, chopped
3 tomatoes, chopped
2 carrots, chopped
2 beets, chopped
2 Stalks of celery (including the tops), chopped
1 large red onion, chopped
1 inch (30mm) finely chopped and peeled ginger root
1 clove garlic, minced (optional)
1 bunch sliced kale or beet greens
2-3 artichoke hearts (fresh or canned in brine)
2 cups shiitake mushrooms, fresh or reconstituted sliced
1 whole reishi mushroom (remove when cooked)
¼ cup arame or wakame seaweed, chopped
1 cup cooked beans or lentils
Celery seed, turmeric, pepper and miso (or tamari) to taste
In a large saucepan add the oil and bring to a moderate – high heat.
Add the celery (plus tops), ginger root, tumeric, tomato, potato, carrots, beets, onions, celery seed and garlic and some pepper. Stir continuously so the vegetables do not stick to the bottom.
When the vegetables begin to brown carefully add the water and bring to the boil.
Reduce the heat to a simmer.
Add the seaweed, mushrooms, artichoke hearts, lentils/beans and stir, then simmer for about 2½ hours.
Add the kale and beet greens 15 minutes before you serve.
Remove the reishi mushrooms.
Stir in the miso/tamari to taste.
Serve alone or with crusty bread and a side salad.