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It’s always smart to have a good soup recipe on hand for when someone in the household isn’t feeling well. I created this soup when my mom decided to eat meat after not having ANY meat for over a month. My, how the body can so easily adjust to a new habit after only a month. Well we went to a family friends home for Friendsgiving and there was an array of different meals to choose from.

The crazy thing is she only had a chicken wing, a few pieces of oxtail, and a small piece of bbq chicken. That day she was fine, but the next morning she was a wreck. Her body obviously wasn’t used to working so hard anymore to breakdown food and it was working extra hard to breakdown what she had eaten the day before. So like the amazing child I am, I decided to nurse my mom back to wellness. I decided to make her some soup, light enough to not weigh her down but hearty enough to fill her stomach.

Now I can admit that I was nervous making soup for my mom. One, she is able to make anything taste great with just a few ingredients and two, I’ve just never been able to make an amazing pot of soup. I was determined however to make something spectacular and warm for her as she’s taken care of me so many times when I was sick growing up and even recently. I’m not one to toot my own horn but I must admit the soup I made came out pretty good. My daughter even loved it. I allowed her to “taste the pot” while I was cooking, as I normally do, and she started crying for soup when I sat her down. What better compliment could a parent ask for?

Alkaline Kale & Butternut Squash Soup

Ingredients:

4 Tbsp grapeseed oil
1/2 large Spanish onion chopped small
1 stalk scallion/green onion (fold scallion in half and twist to break some areas)
1 chayote chopped small
4 sprigs of fresh thyme
1 cup chopped kale
1 1/2 to 2 cups of chopped butternut squash (previously roasted in oven)
1 gallon of spring water
1 1/2 Tbsp of sea salt
2 Tbsp onion powder
1 Tbsp oregano
2 bay leaves
1/2 cup quinoa
2 tbsp light agave or 1 tbsp dark agave
1 whole habanero pepper (optional)

Directions:

Heat oil on medium heat, add onion, scallion, and thyme and cook for about 10 minutes or until onions become translucent and fragrant. Add chayote to the pot and cook for another 10 minutes. Add kale and butternut squash and cook for 10 minutes then add the spring water and turn your stove to high heat. Add sea salt, onion powder, oregano, and bay leaves, mix well. Add habanero pepper and let your soup boil for 10 more minutes. Taste the soup to see if more salt is needed. Add agave and taste soup to see if more is needed. This soup is not meant to be sweet so don’t add much more than recommended on the ingredient list. Add quinoa and turn stove back down to medium. Let cook for 20 minutes, stirring occasionally. Taste your soup to see if additional seasoning is needed.

Serve hot and enjoy!