Mitochondria Miracle Soup

by happy_thoughtso1i3y6l2d4h7

Vegetable soup with nutrients that support the mitochondria.

Source: Leanne Ely and Terry Wahls

INGREDIENTS

3 tablespoons Olive oil
3 large Onions ; chopped
6 cloves Garlic ; pressed
3 large Carrots ; chopped
3 small celery stalks ; chopped
1 medium Turnip ; peeled and chopped
2 huge leaves Chard ; Deribbed and chopped
4 leaves Each of black kale and scotch kale ; Deribbed and chopped
1/4 Head Cabbage ; chopped
1/2 teaspoon Dried thyme
Sea Salt and Pepper
2 Small Sweet potatoes ; peeled and chopped
2 14.5 oz cans Diced tomatoes ; Undraned
4 quarts Bone broth
4 teaspoons Kelp ; Granulated
16 Scoops Gelatin ; (Vital Proteins)

Servings

INSTRUCTIONS

In a large soup pot/slow cooker (8 quart), heat the olive oil over medium high heat; add the onion and cook until nearly translucent. Add the garlic and sauté for a couple of minutes, but don't let it brown!

Add the remaining veggies, sauté for just a minute or two (you're not cooking them, just getting wonderful flavor from this quick step to infuse into your soup). Add the thyme, salt and pepper while sautéing.

Mix gelatin until it dissolves into the broth.

Place the veggies in a large slow cooker; add diced tomatoes and gelatin broth. Cover and cook on low for 7 to 9 hours or on high for 4 to 6 hours (also cookers differ, depending on size, age, brand etc. your mileage may vary). If you slow cooker is it large enough, some of the mixture in a soup pot on the stove top for at least one hour. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or the soup pot to thicken the soup; give it a good stir and serve.

Quick fixes for soup variations (now remember: don't do this to the whole pot of soup just the amount you pull out of it to fix for yourself for lunch, etc.):

Quick fix #1:

Tex-Mex veggie soup: at some salsa for a little heat (add a dash of cayenne if you like), A little ground cumin and chop cilantro. Top with some diced avocado and more chop cilantro.

Quick fix #2:

Tuscan veggie soup: add some fresh chopped basil, chopped tomato and gluten-free and nitrate free sausage.

Quick fix #3:

Autumn veggie soup: add some diced acorn or butternut squash, a sprinkling of nutmeg and some chopped parsley. I also add ample sprinkling of curry powder.

NOTES

Granulated kelp and gelatin are health boosts.
InstantPot 8 quart works great. Hold back 2 quarts of broth to add after pressure cook done.

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Mitochondria Miracle Soup

3 tablespoons Olive oil 
3 large Onions chopped
6  cloves Garlic pressed
3 large Carrots chopped
3  small celery stalks chopped
1 medium Turnip peeled and chopped
2 huge leaves Chard Deribbed and chopped
4 leaves Each of black kale and scotch kale  Deribbed and chopped
1/4  Head Cabbage chopped
1/2 teaspoon Dried thyme 
  Sea Salt and Pepper 
2 Small Sweet potatoes peeled and chopped
2 14.5 oz cans Diced tomatoes Undraned
4 quarts Bone broth  
4 teaspoons Kelp Granulated 
16  Scoops Gelatin (Vital Proteins)

Mix gelatin until it dissolves into the broth.

Place the veggies in a large slow cooker; add diced tomatoes and gelatin broth. Cover and cook on low for 7 to 9 hours or on high for 4 to 6 hours (also cookers differ, depending on size, age, brand etc. your mileage may vary).  If you slow cooker is it large enough, some of the mixture in a soup pot on the stove top for at least one hour. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or the soup pot to thicken the soup; give it a good stir and serve.

Quick fixes for soup variations (now remember: don't do this to the whole pot of soup just the amount you pull out of it to fix for yourself for lunch, etc.):

Quick fix #1: 
Tex-Mex veggie soup: at some salsa for a little heat (add a dash of cayenne if you like), A little ground cumin and chop cilantro. Top with some diced avocado and more chop cilantro.

Quick fix #2:
Tuscan veggie soup: add some fresh chopped basil, chopped tomato and gluten-free and nitrate free sausage.

Quick fix #3:
Autumn veggie soup: add some diced acorn or butternut squash, a sprinkling of nutmeg and some chopped parsley. I also add ample sprinkling of curry powder.

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 16 Servings

Calories: 45
Calories from Fat: 6 (13%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 163.7mg		4 %
Total Carbohydrate 9.1g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 7.3g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 45

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