This soup is a no waste soup, very simple, cheap, tasty, not spicy and healthy. You don’t need to blend anything to make it, wait for it to cool, use 5 pots or cut much. Nothing like that! Actually for this soup you want to add everything uncut, so that it is more healthy and has many fun tastes across it.
The soup is perfect for cold or if you suffer from reflux. The bone broth helps heal cavities.
||Clean the bone under running water, put into the pot, add water. Turn on high heat. While this is heating up proceed with veggies.|
||Clean and peel celery, potatoes and onions. When you are done, water in the pot should be boiling already. Cut celery root into 4 pieces so they are the size of about 2 potatoes. Put celery into the pot, throw in onions and potatoes (without cutting!). Add marjoram, coriander and salt. Turn the heat down, so that water is bubbling light. Close the lid for 30 minutes. Make sure the heat is low and soup is not crazy boiling.|
||In the mean time clean and peel carrots and cabbage. Cut cabbage so that it is the size of 2-3 potatoes put together. That means if you have very small cabbage you can cut it in half, but if it is medium then cut into 4 pieces. Open the lid and put carrots and cabbage in. Close the lid for 5 minutes, then turn the heat off. The soup can sit now or be served immediately.|
|Before serving take a wooden spoon and scoop bone marrow into the soup. Throw the bone out, if you wish. Serve on each plate varying pieces of veggies. You can add a spoon of sour, unpasteurized cream and mix while hot on the plate. Or better let your meal companions do it for themselves.|
Did you know that bone broth can help heal cavities?
You can read about it here.
Did you know that the smaller the pieces OR the longer cooking time, the glycemic index is higher?
It is healthy to cook big pieces and as short as needed.
High glycemic index is bad because it means more easily releasable to blood sugars are generated via cooking – organic mass is transformed into sugars. If veggie is put as a whole into a pot, temperature in its center will never rise as much as on its surface. Also the cell walls are not broken. Therefore it will not be overcooked inside, only on the surface – unless you really use long time and all breaks apart.
Imagine now if you slice each piece into a very tiny one what happens. There is no surface to protect the insides – everything is overcooked. This applies for example to bread from very fine ground flour – that is why white super fine flour is considered unhealthy. Bread made from it has huge glycemic index = huge amount of sugars.
Fine flour and candida
Going further: if you are used to eating white bread = a lot of sugar, candida in your intestines craves for it – that is why you cannot stop eating white bread. If you stop eating it, candida (or other type of fungi you have) is dying inside you releasing toxins into your body – you feel bad and the only way to feel better is to eat some white bread to keep alive the fungi colony (this reaction is called herx). If this sounds familiar I would guess you have a belly in front of you.
Grandmas healthy cooking
Also following the “cook short” rule: did you know that some products require longer cooking time (potatoes, red meat) but some short one (cabbage, champignons). Cabbage will overcook very quickly but red meet not. Notice in this recipe cabbage is added last for short time.
There is a very old method of cooking things, which I forgot the name of, according to how long they should be cooked. And guess what: our grandmas were using it!
In this recipe notice when things are added – the order matters 🙂 All recipes in this blog follow this rule.