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Fall Harvest Soup



Its that time of the year again when the weather gets cold and the body craves warmth.

What better way to warm the body on a chilly fall day than a nutritious soup.

Mineral broth is something I always have in the freezer this time of year and use as needed to make delicious soup recipes. Mineral broth can be made with any combination of nutritious vegetables and herbs. Just simmer the ingredients over a low flame or in a crock pot for as long as possible to capture delicious flavors and nutrients.

Here’s one of my favorite combinations… the best part is, there are no measurements needed. Just add it all to the pot, cover with filtered water, bring to a boil, & let it simmer for 5-8 hours on low before straining…

2 small onions (unpeeled), 1 head of garlic (unpeeled), 2 sweet potatoes, skin on, & cut into large chunks, a leek, cut into chunks , 1 head parsley, 8 carrots & bulb celery chopped into large chunks, 2  bay leaves & Jupiter berries.


Soup ingredients: (roughly 5 servings)

3 cups Mineral broth

 filtered water

2 tbsp olive oil

1 small yellow onion diced

3-4 garlic cloves diced

1 cup chopped sweet potatoes

1 cup chopped acorn squash

1 cup chopped carrots

1 cup chopped rutabaga

1 chopped golden beet

Bay leaf

Fresh rosemary


Mineral salt & pepper to taste

Soup Directions:

1. Preheat oven to 350 degrees

2. Line a baking sheet with parchment paper

3. Toss carrots, sweet potatoes, acorn squash, beets, and rutabaga in 1 tbsp olive oil and roast them for 30 minutes.

4. In the mean time saute onion and garlic in 1 tbsp olive oil until translucent.

5. Add onion and garlic mixture, mineral broth, and roasted vegetables to a large crockpot or stockpot. Add enough filtered water to top off the vegetables in your pot if needed. Add salt, pepper, and herbs.

(If using s crockpot simmer on low for 4-8 hours. If using a stock pot simmer over the stove for on low for at least one hour.)

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