This soup, which I'm calling Harvest Soup, is overwhelmingly nourishing, warming, and bursting with vitamins and minerals. It is the perfect soup to warm your bones and strengthen your body in the increasingly cold Fall weather. It's also insanely easy to prepare.
1 Acorn Squash
1 Sweet Potato
3 Russet Potatoes
2 Stalks of Celery
4 Large Carrots
1/2 Head of Red Cabbage
1 Large Onion
2" Ginger Root
5 Cloves of Garlic
1 - 2 Cups of Dried Kelp
1) Chop the onion, crush the garlic and ginger, then add to the pot.
2) Tear the kelp into small or large sections, depending on your preference, and add on top of onions, garlic and ginger.
3) Chop the remaining vegetables, once again to desired sizes, and add to the pot.
4) Pour water into the pot, but do not cover the vegetables completely. You want them to be sticking out of the water 1/2" or so.
5) Cover with a lid, bring to a bowl, and let it simmer for 45 minutes to one hour. You can stir throughout, but it will cook just fine left unstirred.
If you want to create a more filling, grounding meal you can make buckwheat porridge and save the squash seeds for roasting. To do this is simple:
1 Cup of Roasted Buckwheat (Kasha)
2 Cups of Water
1-2 tbsp. of dill (or your favorite herb)
1) Throw all ingredients into a pot, cover, bring to a boil, and simmer for 15-20 minutes or until all of the water soaked up.
ROASTED SQUASH SEEDS
1) Put the seeds in a colander and run water over them to break up the flesh from the squash.
2) Remove as much flesh as you can, then wash with water. Repeat this until most flesh is removed.
3) Allow to dry on a towel for 20 minutes or so. Preheat your oven to 300 degrees fahrenheit while you do this.
4) Spread on a cookie sheet and roast for 15-20 minutes.
5) You do not need oil for this, just simply watch them and move them around if they seem to cook fast so they do not burn.
6) Remove them from the oven.
7) You can serve them in soup, or as is, warm or let them cool to become more crunchy.
When you put this all together you have an inexpensive, quick, and easy gourmet meal that has healing, warming, and alkalizing abilities. Put the hot soup in a bowl, add a cup or so of warm buckwheat to one corner, sprinkle the squash seeds over it, and add some sauerkraut for flavor and probiotics. Take a photo with pumpkins and deer antlers in the background just to boast how in-the-mountains your really are and you're all set!