In this Old Organic Produce Soup Video we are going to share with you one of my favorite simple and easy dinners, made of all the old produce you have in your refrigerator, or you can muster up from the Farmers Market.
The best part of this “Poor Mans/Family Soup” is that you can buy discounted organic produce at the market for a fraction of the cost, to make excellent soups or other recipes such as “Live Ferments” for you and the family. I make this soup with all of the old produce I have in my refrigerator every 2-3 weeks, or when I need to clean out the fridge – use what you would not normally eat fresh.
Why do we want to use older produce than the fresh ones?
Well, first of all they are half the price than the so called fresh to buy at the store. I would ask the store manager if they have old raw cheese that has expired, or old veggies that are still perfect that they do not want to sell them for various reasons.
If you are on a low budget, or you just want to clean out the refrigerator, then you will love this soup 🙂
Ask the produce manager of your favorite health food store and they will always have a lot of food for at least 1/2 price, or give it you since they are going to throw it out anyway. I ask at the farmers all the time to see if they old produce to feed my chickens and animals, and I get crates for them. Most of the produce is damaged slightly, but the animals love it and I like to make high nutrient dense soups with it.
Remember, a soup is cooked and it is killed by heat so don’t worry about the freshness of it. It doesn’t matter how fresh the veggies for this soup is – actually the older the better.
We will add ionic minerals and a lot of spices to make this soup a super nutrient rich meal. I like to make organic old school soup because it soothes the soul and the emotions as they say and I know.
Here is my Favorite Old School Recipe:
This recipe is simple to make and don’t worry about following an exact recipe.
Let’s get to the basics first:
No matter if you are using conventional grown veggies or organic veggies (new or old)- always wash them with a non toxic soap like Dr. Bronner's Hemp Citrus Orange Pure Castille Soap, which will help with the removal of rodent feces, chemicals, fumigation gases and the massive spraying of pesticides that are on all conventional foods as we know them.
Always use, if you can, distilled water and non toxic cookware, and always cut off any and all mold, brown or black spots of the veggies.
Even if you have old produce that has a few spots of black mold or rot on it, cut that part off and use the better parts of the veggies even if they are slightly fermented or soft, and they are ready for the caldron or soup pot.
- 1-2 Beets
- 1-2 Carrots
- 1 Purple Potato (or any other type of organic potatoes)
- 1/4 – 1/2 cup of any types of Mushrooms
- 1/2 cup of Soaked Quinoa (soak for 6-10 hours)
- 1-2 stalks of Celery
- 1 Sweet Potato or Cauliflower/Broccoli/Turnips
- 2-3 pieces of Nori Roll
- Lots of Tomatoes (even the super soft ones)
- Raw Wildcrafted Irish Sea Moss, Sea Veggies and/or Kelp (such as: Raw Wild Kelp Whole Leaf Brown Kombu Seaweed)
- 1-2 tbsp of Raw Butter
- Extra Virgin Organic Olive Oil (add to the soup when finished cooking)
- 10-20 drops of Ionic Magnesium Concentrate
- 1 cap full of Living Silica
- 2-3 Fertile Eggs
- 1/2 – 1 Lemon or Lime
- 1/2 to 1 small Banana or a little bit of Honey if you like (1-2 tbsp)
- 1/2 tsp Potassium Bicarbonate (as you are cooking it this will help add the potassium we are deficient in, and make all the veggies soft).
I use lots of fresh or powdered Herbs (all organic if you can) such as:1-2 tbsp of Sole Salt, cumin, curry, celery salt, black pepper, Cayenne Powder, lemon pepper, mustard seed, dill seed, fenugreek seed, smoked paprika, Spirulina Powder, Chlorella Powder and nutritional yeast. Add lots of lemon on top of your soup, and you can even add raw goat cheese to add to the flavor, especially for people getting off of meat or flesh, and add Hummus on top of your soup 🙂
Organic Brown Rice Tortillas for taste if you like.
For a Superfood Salad Dressing use a variety of Live Greens and/or you favorite garden salad.
Crunches I like to eat: Carrots, Celery, Pumpkin Seeds and Sun Flower Seeds. Le Pain des Fleurs Buckwheat Crispbread or other non wheat, corn or soy crackers.
I like a lot of Purple Onions – the more the better when I am cooking the soup and raw ones on top of my soup 🙂
I usually will eat this soup for 3-5 days with my dinner as a side dish. I also like to add the day old soup to the blender, and then add some raw purple onions, 2 tbsp of Organic Coconut Oil and other raw veggies. I always eat live ferments with all of my meals to help digestion.
My dessert is 1-2 fresh local Oranges which helps with enzymatic digestion of the cooked foods you just ate.
This old produce recipe will last in the refrigerator for several weeks – just reheat and enjoy! Enjoy a little at time, and you can always add to the soup daily with new spices or veggies.
Recommended Courses and Categories: Transitional Superfood Meals for Vitality, Miracle of Eggs, Skin Cleaning, Detoxification and Rejuvenation, Earther Kitchen and Live Protein Salad Dressing with Super Greens.
Hope you enjoy this “Old Organic Produce Soup” Video :))
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