Lemon Garlic Root Soup ~ The perfect mid-season Soup

This is the perfect soup as it brings the end of the summer veggies, with the first winter roots. The garlic, lemon, ginger, tumeric - olena in Hawaiian- and chicken stock makes it a potent health booster at a time when many can fall prey to colds and flus...

  • 2 medium Golden Beets
  • 3 medium Carrots
  • 1 large Yam
  • 3 medium Zucchinis
  • 1 large Tomato
  • 1 cup of cooked Garbonzo Beans
  • a 2-inch long chunk of Ginger
  • 3 big Garlic cloves
  • 1 Celery Stalk
  • 2 Lemons
  • 2 Tbsp of Tumeric Powder
  • 1 Tbsp of Black Mustard Seeds
  • 1 to 2 Tbsp of Coconut Oil
  • 4 cups of Homemade Chicken stock
  • 1 Tsp of Sea Salt
  • 1 Tbsp of Bragg Amino Acid if needed

- Wash and chop the veggies in small to medium square bites. Chop the garlic and ginger small. Wash the lemons. Press one for its juice, chop the other in little square bites.

- Bring to boil your Chicken stock separately.

- Start melting the Coconut oil in your favorite Soup pot. When the oil is getting hot sprinkle the tumeric and mustard seeds, let them pop and the oil bubble, then add the garlic, stir for a minute, then the celery and ginger, stirring again for a couple minutes.

- Now add the root veggies - Carrots, Beets and Yam. Sauteed them for a couple minutes and add the stock, stirring the bottom of the pot to mix all the previous goodies. Let that cook covered for 10 minutes from the time everything boils gently.

- Now add the rest of the veggies including the lemons and the salt.

- Cook for 15 minutes on a medium flame, stirring from time to time. ( If you need to add a bit of liquid then, do so ). Add the garbonzo and cook for another 5 minutes on simmer.

- Taste and see if it pleases you. Add a touch of Bragg or Salt and some cilantro leaves for decoration.