Super Lazy Healing Soup...

This is one of my "go-to" soups of the season, when I don't have a lot of time, when I don't have any brain room to think, and where the chill of winter goes right through your bones and you end up wearing 10 embarrassing layers of tank tops, t shirts, long shirts, sweaters, jackets and scarves - yes, in your own house. But so it is.  Somehow this soup, as easy as it is to make, is super filling and warms every part of you, which is very welcome this time of year.  I'd make it in the following proportions, although you may as well double if it you have a large group - as much as I like for it to stew long hours and completely come apart to create this beautiful soft melange of veggies, I think the longer you cook it, the less enzymes you get, so pick your battles (but don't sweat it).  It's easy enough to make, so might as well make it in small batches and reap the benefits of bountiful al dente veggies with most of the enzymes intact.  (if possible, choose organic produce).  


I made this today and managed to do a ballet DVD for a half hour while it was cooking.  How great is that?

1 small yellow onion, chopped

2 long carrots, chopped

2 celery stalks, chopped

about 6 cups fresh water

2 small red potatoes, skin on if organic, skin off otherwise, cubed

1 zucchini, cubed

1 yellow squash, cubed

a generous handful or parsley, minced

Heat a little oil (I use the Misto and fill it with Extra Virgin Olive Oil, and use a few sprays) in a medium heavy-bottomed stock pot.  Add the onion, carrots and stalks and saute about 2 minutes or so, just to get a "roasty" flavor and color.  Add the water and potatoes, and put a lid on...cook for about 20 - 30 minutes or so (or to your liking - this is more al dente, the longer you cook it the looser the veggies get and the creamier the soup).  In the last 10 minutes of cooking (regardless of how long you cook it) add the squash and zucchini.  Right before serving, add the parsley (I like it more raw than cooked).  Season to taste and enjoy. 

* If you're looking for more protein, add 1/2 cup of lentils at the start of the soup, together with the water, or add cooked chick peas or pintos with the squash and heat them all up.  Alternatively, you can create a meal in a pot and add 3 tablespoons of rice at the beginning with the water, or all of the above.Want to try something funky?  Add cubed avocado, cilantro, and some grated lemon peel.  Want to spice it up?  I hate to admit this in public, but I eat it with a splash or two of hot sauce.  There, I said it. Or....Add 1/2 teaspoon each of cumin, turmeric, ginger powder, and 1/4 cup unsweetened plain soymilk (or to taste) and cream 1/4 of it in a blender.  For a mediterranean feel, add chopped tomatoes and basil instead of the parsley.  Everything but the kitchen sink, I say. Enjoy!