This past weekend my best friend & soul sister were able to celebrate her birthday early on a beautiful fine Sunday 🙂
We created a list of foods we wanted to make and enjoy while still accommodating the oil free lifestyle-train, which she has recently joined!
So, with the June gloom weather, we became inspired to make potato soup!
All day we fantasized over it, and were looking so forward to enjoying it after our 2 hour bike ride through Venice and Santa Monica 🙂
I strongly believe that all foods should be made into foods that have the ability to heal! Aside from eating healthy vegetables & fruits, the power of using herbs & spices that are known to serve as healing agents within the body are what really make the experience of food creation magnificent 🙂
This soup is super charged with two key healing spices.
The first, my utmost favorite spice to use in almost all of my recipes, is Turmeric.
This beautiful spice is #winning in the foodie world with its superfood healing powers! Research has shown turmeric to overpower the functions of pharmaceutical medications, like anti-depressants, anti-inflammatories, cholesterol medications, chemotherapy, and pain killers!
This is huge! So, with this research being noted, I find heavy importance for Turmeric to be included in every meal 🙂
Curcumin, the main curcuminoid of turmeric, is heavily under research and is greatly surpassing its man made competitors…
Of all the various topics scientists have tackled in regards to the curcumin and disease reversal, cancer (of various types) is one of the most thoroughly researched topics. In the words of global authorities like Cancer Research UK,
A number of laboratory studies on cancer cells have shown that curcumin does have anticancer effects. It seems to be able to kill cancer cells and prevent more from growing. It has the best effects on breast cancer, bowel cancer, stomach cancer and skin cancer cells.
A 2007 American study that combined curcumin with chemotherapy to treat bowel cancer cells in a laboratory showed that the combined treatment killed more cancer cells than the chemotherapy alone.
States-side, the American Cancer Society states,
Laboratory studies have also shown that curcumin interferes with cancer development, growth, and spread. Researchers have reported that curcumin blocked the formation of cancer-causing enzymes in rodents.
Recently, curcumin has received a great deal of focus because of it’s ability to reduce tumor size and kill cancer cells.
Another reason I love using Turmeric is for its preserving function. If making a large batch of soup, for more than who are actually there to eat, you can store in the fridge for a few days without stressing that its gone bad. Actually, many people store food in the fridge not knowing that their foods are accumulating bacteria after 24 hours of storage!
More use of anti-pathgenic herbs in recipes aid to prolong food storage by exceptionally preventing bacterial growth. This even includes cinnamon!
Note: Cinnamon is NOT used in this recipe.
The other super healer in this recipe is Dill 🙂 Dill’s healing abilities literally blow my mind! This small little weed is a total power house!
Dill weed is mostly known for protections against bacteria, free radicals, and carcinogens! Majority of its bacterial and chemoprotective defenses are derived from its naturally occurring oil from within the leaf itself. The oil is beautifully potent and structured to fend off bacteria as it also neutralizes carcinogens that are affiliated with smoke! Pretty powerful little leaves, right?!
I just want to take a moment to mention the key importance to purchasing organic produce and spices when it comes to creating foods that heal. Remember, using foods that have been exposed to pesticide or herbicide residue defeat the purpose of healing from food!
Now, let’s get to soupin!
2 large Yukon potatoes
2 medium red potatoes
1/2 head of cauliflower
3 purple carrots
1/2 head of broccoli
1 cup frozen peas
1 cup cilantro
1 Tsp ground garlic
1.5 Tsp pink salt
1/2 Tsp black pepper
1/2 Tsp Turmeric
1 Tsp ground Dill
Peel and boil yellow Yukon potatoes. Once they are done cooking, turn the flame off, and place cauliflower inside pot for 5 minutes with its lid covered. Drain pot of hot water, and make sure potatoes and cauliflower are in small chunks for smooth blending purposes.
Add potatoes and cauliflower chunks into high speed blender with 6 ounces of purified water. Blend on low for the first blending cycle. If texture is too thick to blend, then add more water little by little for that thick & creamy soup base:)
Add all seasonings into the blender except for pink salt. Save the salt until the very end, just before serving.
Gradually increase the speed so that a cream thickness can develop, and so all seasonings can be evenly dispersed throughout the soup.
Vegetables & Texture
Peel and cut carrots, along with cutting the florets of broccoli, and dicing your red potato.
Soak and rinse all chopped veggies in purified water for washing and hydrating purposes.
In a separate bowl, also soak your cilantro in purified water for at least 2o minutes. Make sure to rinse thoroughly. You’d be surprised how dirty cilantro is!
After rinsing, toss diced potatoes and carrots into a pan to simmer. Do not over cook them, as you want for them to maintain their firm texture for chewing purposes, with a bit of give for enjoyable “souping.”
Once potatoes and carrots are done boiling, add the broccoli and peas in the pan for just 3-4 minutes. The key to the broccoli is to to have little, yet enough heat exposure to soften the fibers, while keeping its delicious crunch and firm texture.
When chopped veggies are done cooking, drain water from pan, transfer the veggies into a pot, and pour soup base into the pot.
You may need to add more purified water into the combined mixture for more fluidity and soup volume.
Turn stove on low heat for 10 to 15 minutes to allow the merging of flavors and chopped veggies 🙂
Now, you are ready to serve!
For more texture and hardiness, you can add rice to it as well 🙂
I’ve recently fallen in love with this soup, and find it to be delicious on a gloomy day, or even after an intense evening workout!
Eat up with your feet up!