Veggie Soul Soup
Ingredients:
10 cups spring water
Grapeseed or Avocado Oil
½ Green Bell Pepper
½ Red Bell Pepper
½ Orange Bell Pepper
½ to 1 whole Seeded Cucumber
1 Yellow Summer Squash
1 Zucchini Squash
⅓ to ½ head of kale
3-4 Plum Tomatoes
1 Yellow Onion
½ Red Onion
⅓ cup Chickpea Flour (Optional)
10 Bay Leaves
4 ½ tsp Sea Salt
3 tbsp Onion Powder
2 tbsp Basil Dry
1 ½ tsp Oregano
Cayenne Powder or small piece of Habanero Pepper (Optional)
Tools:
2 Large Baking Pans
Knife
Cutting Board
Large Pot with a Lid
Whisk
Stirring Spoon
Measuring Tools
Directions:
Wash all the produce and preheat the oven to 375 degrees Fahrenheit.
Add 10 cups of sprint water and 10 bay leaves into a large pot. Cover and bring to a boil.
While the water is heating up, cut off both end pieces of the zucchinis and yellow squashes and cut them in half lengthwise. Then cut them into 1-2 cm thick half-moons. Spread onto a baking sheet and lightly oil using your hands or a spritzer.
Slice your peppers into 1cm thick pieces. (If you only have 1 or 2 colors of peppers that is okay. use 1½ bell peppers total.)
Remove the skins and dice your yellow onion.
Cut off both ends of your red onion and remove the outer skins. Reserve ½ of the onion in your refrigerator. Make only 2-3 cuts on the other half of the onion splitting it into even pieces. Peel the layers from each other to make petals.
Spread all your prepped pepper and onions onto a baking sheet and lightly oil using your hands or a spritzer.
Bake your squash, peppers, and onions for 15 minutes, then give the veggies a mix and put back in the oven. Check every few minutes and take out when cooked.
When the veggies in the oven are fully cooked, sprinkle on a little sea salt and onion powder and mix.
Cut both ends off the cucumber and slice down the middle horizontally. Cut into half-moons about 2cm chick and add to the boiling water.
Using a whisk, mix in the chickpea flour a little at time on high heat. Let boil for about 3 minutes.
Use your hands to remove the stalks from the kale leaves. Rip up the kale and add to the pot.
Dice your tomatoes and add to the pot.
Add all the spices from the ingredient list into the water.
Add in all cooked veggies and stir. Lower the heat and cover with a lid.
Let the soup simmer for a few minutes and serve with wild rice, avocado, dumplings, or have as a side to any meal!
