Parsnip Chips
makes 2 cups | prep time: 15 minutes | cook time: 25 minutes
Sometimes you just want some crunch on top of your soup, and, boy, do these parsnip chips deliver. I use a mandoline to slice the chips paper thin, then give them a quick coating of olive oil, salt, and curry powder. Into the oven they go, and then comes the hard part: letting them cook slowly. I’m talking 300°F instead of 450°F, which is the difference between getting a perfect chip versus one that’s charbroiled.
These chips are like cookies: let them cool for a few minutes and you won’t believe how crunchy and yummy they become. Place them on top of the Silk Road Pumpkin Soup (page 57) for a truly transcendent taste.
2 parsnips, thinly sliced
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon curry powder
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
Put all of the ingredients in a bowl and toss until well combined. Arrange the parsnips on the prepared baking sheet in a single layer, making sure they don’t overlap, and bake for 25 minutes, or until golden brown and crispy. Check the chips at 20 minutes to prevent burning. Allow to cool completely on the baking sheet. Store in an airtight container at room temperature for up to 3 days.
variation: Replace the curry powder with your favorite spice to suit your taste buds.
Gingery Broccoli Soup With Mint
makes 6 servings | prep time: 15 minutes | cook time: 20 minutes
The great thing about soup is that you can really stack the deck with a flavor you’re intent on bringing forth. I was looking for a lot of sparkle in this blend, a really big tasting soup, and I found it with a huge hit of mint and ginger. Plus, for people intent on a plant-centric diet, spices and herbs count (hey, they’re plants) and are full of healing phytonutrients and anti-inflammatory riches. If you’re looking for a substitute for mint, try basil; it’s a member of the mint family and provides a complementary taste.
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 yellow onion, chopped
Sea salt
2 cloves garlic, minced
3 tablespoons grated fresh ginger
⅛ teaspoon red pepper flakes
6 cups Magic Mineral Broth (page 35) or Chicken Magic Mineral Broth (page 38)
2 pounds broccoli, cut into florets, stems peeled and cut into small chunks
½ cup loosely packed, chopped fresh flat-leaf parsley
2 teaspoons chopped fresh mint
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dark maple syrup
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté just until golden, about 5 minutes. Add the garlic, ginger, and red pepper flakes. Continue sautéing for 1 minute, until aromatic. Add the broth, cover, and bring to a boil. Stir in the broccoli and ½ teaspoon salt and cook for 2 minutes, or until the broccoli turns bright green.
In a blender, combine one-third of the broth and one-third of the vegetables. Blend until smooth. Pour into a clean pot and repeat with another one-third of the broth and the broccoli. Then blend the remaining broth and broccoli with the parsley, mint, lemon zest, lemon juice, maple syrup, and ¼ teaspoon salt. Pour into the soup pot and stir. Reheat the soup very slowly over low heat. Taste; you may want to add a pinch or two of salt. Serve garnished with a drizzle of olive oil, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Magic Mineral Broth
Makes about 6 quarts | prep time: 10 minutes | cook time: 2 to 3 hours
This is my signature savory broth. Its creation was that wonderful moment when everything came together in the kitchen to create something truly healing. (I must have been channeling someone’s grandmother!) Literally thousands of people have spoken with me about the positive impact this broth has had on their lives. You’ll be amazed at how revitalizing it is. With carrots, onions, leek, celery, potatoes, and more, it’s a veritable veggie palooza and can be used as a base for nearly all the soups in this book. In a bowl or sipped as a tea, it’s the perfect cleansing broth.
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, quartered
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam (sweet potato), quartered
5 unpeeled cloves garlic, halved
½ bunch fresh flat-leaf parsley
1 (8-inch) strip kombu
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water, plus more if needed
1 teaspoon sea salt, plus more if needed
Rinse all of the vegetables well, including the kombu.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container under¬neath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room tem¬perature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.