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.