Maintaining a balanced internal pH is important for the optimal functioning of the body, and what we put in our belly directly impacts this balance. On one side, you have foods that are alkaline in nature, fruits, vegetables, nuts, and seeds, which means that when processed by the body, they form alkaline substances. On the other side of the spectrum are foods like meat and dairy, for example, that metabolize into compounds that are conducive to acidity.
Each single ingredient in this soup is high on the list of alkaline-promoting foods. Also, instead of simmering the soup for a while until the vegetables are cooked, and therefore ripping them of their nutrients, we cut them finely and poach them. This allows to keep the majority of their nutrients and their alkaline-promoting qualities.
- 8-10 cups vegetable broth (depending on your vegetable load)
- 1/2 small green cabbage, sliced thin
- 1 large leek, sliced thin
- 2 carrots, grated
- 3 celery branches, sliced thin
- 1 bunch kale, in a chiffonade
- 1/2 bunch mustard (or collard) greens, in a chiffonade
- 2 teaspoons fresh turmeric root, grated or minced
- 2 teaspoons fresh ginger root, grated or minced
- 3 cloves garlic, minced
- 4 tomatoes, chopped
- 1/4 to 1/2 teaspoon chili flakes
- Sea salt and pepper, to taste
- Juice of 1 lime
- 1 handful cilantro leaves
Bring the vegetable broth to a slow boil. Turn off the heat, add all the ingredients except the lime juice and cilantro leaves. Quickly put the cover back on and let poach until desired doneness. I like to keep for a good 20 minutes. Add the lime juice and cilantro leaves and serve. Bon appétit!
PS: This is also a great base for a vegetable soup, to which you can add more spices, some beans, lentils, pasta, etc. The soup, as it is, is a very clean and nourishing soup, but may lack on your usual vegetable soup staples. Make it yours, own it!