SIMONNE HOLM is the founder of the
Alkaline Institute. She helps people discover plant-based cooking through
classes, retreats and her cookbooks. Here she shares a wonderful vegetable
soup, rich in flavor and color.
Prep time: 10 minutes / Cooking Time: 30 minutes / Serves: 2
persons
Ingredients
3 to 4 large fresh beets
1 big onion
2 cloves garlic
1 tablespoon ginger
1 to 2 celery stalks
1 big sweet potato or 1 carrot
1 to 2 parsnips
½ to 1 teaspoon chili, fresh or dried
1 teaspoon Himalayan salt
¼ teaspoon ground black pepper
1 liter water
1 teaspoon vegetable bouillon
2 tablespoons fresh herbs: thyme and basil (or 1 teaspoon dried herbs)
1 to 2 tablespoons of lemon juice
3 to 4 tablespoons cold pressed olive oil
Preparation
Wash or peel all the vegetables and roughly chop them into similar sized
pieces.
Add 1 liter of water to a medium pot, add the chopped onions and cook for 5
minutes.
Turn down the heat, add the rest of the vegetables and cook for another 25
minutes. The vegetables should be fully cooked.
Add the fresh or dried herbs and turn off the heat.
Blend the vegetables and water with the olive oil and lemon juice. Make sure
that your blender can handle the hot soup, or let it cool first for a few
minutes.
Taste with salt, pepper and chili.
If needed, warm the soup again after blending. It also tastes good cold.
Presentation
Garnish with toasted seeds, fresh parsley, coconut creme or serve as it is.
To toast seeds:
Put ½ cup of pumpkin or sesame seeds in a medium skillet over medium heat. Dry
roast them until they are golden brown, stirring occasionally, for 3 to 4
minutes. Let them cool completely.
The seeds have many potential health benefits and have been used in folk
medicine for thousands of years.
To learn more about the Alkaline diet: Alkaline-institute.com
Article and photographs by SIMONNE HOLM
Simonne Holm
