Great-Grandma’s Seven Vegetable Soup
THE SEVEN VEGETABLES SOUP
Gilles Marin's Great-Grandmother’s Famous Longevity Soup
Ingredients: 1 medium size leek
1/3 celery
1 large piece of banana squash or a small butternut squash or any other squash
2 turnips with greens if still fresh or a golden beet
3 carrots with greens if still fresh (take out the tough parts of the stems)
1 bunch swiss chard
Chopped parsley
Directions:
• Chop veggies, put them in a big pot
• Add a teaspoon of pure sea salt (not regular table salt that contains sugar (dextrose) and heavy metals)
• Top with water (or chicken or beef stock, or bone broth) and bring to boil
• Reduce the heat and let simmer until thoroughly cooked (carrots are soft)
• Blend with a hand blender for five minutes or until completely liquified
• It should be fairly thick and ready to jar or to freeze
Directions for reheating:
• Dilute either with water, or broth of choice, including bone broth
• Adjust salt to taste
• Serve hot with fresh chopped parsley on top or add some thyme while reheating to help digest better.
You can make variations by the day or by the person by adding in individual bowls any of the following:
Black pepper
Red pepper
Olive oil or a piece of butter
Some aioli (basil and garlic mayonnaise)
Some persillade (chopped garlic and parsley)
Some grated cheese (Pecorino Romano is my favorite)
Garlic croutons (rub a clove of garlic on toast, sprinkle some olive oil, and break the toast in small pieces and voilà!)
Left-over cooked meat
Grounded raw meat directly put at the bottom of the serving plate (only when served hot enough to cook the meat)
A dropped raw egg (only when served hot enough to cook the egg)
Or whatever else your appetite is calling for.
Storing:
You can jar the soup and keep it for several days in the fridge, and/or freeze what you won’t use during the week.
Seven vegetables sounds like a lot, but framing it as a great-grandmother's recipe makes it feel less like a strict health formula and more like something you'd actually cook.
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I'm curious whether the original soup used whatever was in season, or if those exact seven vegetables mattered?
This soup recipe sounds delightful, especially with the variety of vegetables included! I appreciate the thoughtful tips on how to adjust the seasoning and add different toppings. While I was reading about this, I stumbled upon that URL, which discusses how game speed in slot games can influence enjoyment and strategy—it's fascinating how cooking can have its own strategies too! Thank you for sharing such a heartwarming recipe.
I was struck by the use of banana squash in a longevity soup, since it’s not something I usually keep on hand. Does the soup depend on that specific sweetness and texture, or would another winter squash work just as well without changing the broth?
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The idea that a simple seven-vegetable soup could carry so much family history made me think about my own grandmother's cooking. I wonder if the specific vegetables matter as much as the ritual of making it weekly. Does the recipe change with the seasons, or stay exactly the same?
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What stood out to me was how the soup gets its depth from such a short ingredient list—leek, celery, banana squash, and the rest—without relying on heavy stock or seasoning. It makes me think longevity food is less about rare superfoods and more about eating simple, warming combinations regularly.
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