September 9, 2010

Beth's "Antonia Soup" blend-fest

Beth does this mammoth cook-and-blend-up once a month or so and freeze it in plastic containers.  Then each day will blend 1200mls of that with a cup of frozen organic fruit or an avocado.  This makes 4 meals for her son who also gets 100ml of organic coconut milk each time too.  I believe the soup is named for her friend, who gave or inspired the recipe.  If I could still eat, I'd eat this.

Beth's Antonia Soup
½ cup olive oil
3 large onions
1 head garlic
3 qt. cans organic diced tomatoes-(6- 28oz cans)
2 lb. dried beans (lentils & split peas)
1 pkg carrots
8 organic sweet potatoes
8 crowns broccoli
2 cabbage red
2 large bunch kale
1 bunch asparagus
6 summer (yellow) squash
2 red pepper
6 beets with tops
2 pkg frozen organic peas
2 pkg frozen organic beans
2 pkg frozen or fresh collard greens
2 pkg frozen organic spinach
2 lb. brown rice
½ cup ginger root
1 T. turmeric
1 cup almonds
1 cup walnuts
1 cup macadamia nuts
2 oz. Tahini paste (1/4 c.)
1 bunch fresh dill
1 bunch fresh cilantro
1 T. flax seed
Sea salt to taste

I use all organic veggies, or as best I can.)
To prepare, divide the recipe in thirds and sauté the onions in oil in 3 large
stainless steel or aluminum pots (or one 42 quart pot). Add garlic and tomatoes.
Simmer for a couple of minutes. Cover with 4 quarts of water. Add dried bean and
chopped nuts, seeds, tahini, tumeric. Let cook until rice is semi soft. Add
all fresh items, coarsely chopped. Bring to full boil and turn off heat. Let
fresh items steam (to keep more nutrients). Add remaining ingredients, frozen
etc. Let cool for at least an hour, more if possible. Puree in a Blendtec or
Vita-mix. Pour into containers and store in freezer.

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