More than a recipe, this soup is a cherished tradition in my home during colder months. It’s rich, satisfying, and a testament to the joy of simple, home-cooked meals.

This hearty, nourishing soup is my go-to for winter meals. Its humble ingredients meld together to create a symphony of nutritious hearty flavor. It’s a bowl full of comfort.

Lentils are one of the main ingredients. They are delicious and nutrient-dense, offering plant-based protein, fiber, vitamins, and minerals.

I suggest always buying the “organic” lentils, because the non-organic varieties are usually saturated with the Roundup Ready herbicide to expedite harvest. This toxic residue penetrates the plant and cannot be removed by washing or cooking. What we consume becomes our cells, tissues, and blood, underscoring the importance of quality.

 I serve it with some crusty, whole, sprouted-grain bread.

Ingredients

2 T. extra virgin, pure coconut oil
2 onions, chopped
3 carrots, chopped
3⁄4 tsp. marjoram
3⁄4 tsp. thyme
1 tsp. unrefined, mineral-rich salt (or to taste)
1⁄4 tsp. black pepper
1⁄2 tsp. ground caraway seeds
3 c. tomatoes (crushed or diced)
7 c. non-chlorinated water
1 c. sprouted lentils, rinsed
1/3 c. fresh parsley or 2 T. dried parsley
1⁄2 c. or more cheddar cheese, grated
(from cows or goats that are grass-fed and humanely raised)

Directions

1. Sauté́ the oil, onions, carrots, marjoram, thyme, ground caraway seeds, salt, and pepper about 4–5 minutes in a large soup pot.
2. Add tomatoes and stir for a couple of minutes.
3. Add water and sprouted lentils.
4. Bring to a boil, then reduce heat to a simmer and cook 45 minutes, or 
until lentils are soft.
5. Remove from heat and add parsley.
6. Sprinkle with cheese, if using.
7. Serve warm.

Note: You can purchase sprouted lentils or you can soak the lentils overnight in non- chlorinated water, then drain them before cooking.

Remember, the main ingredient is always love!

copyright@nancyaddison2012 Nancy’s 7 books on Amazon are also in Audio and some of them are in large print: https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1 Nancy’s website is: https://www.organichealthylife.com Support Nancy’s work – Donate on venmo – @Nancy-Addison – any amount would be greatly appreciated. Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging. Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email. Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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The Journal of the American Dietetic Association published in 1998 showed that children consumed an average of 29 teaspoons of sugar each day, and it is scary to think how much sugar they can ingest in a single day around Halloween and the holidays. Sugar breaks down the immune system and stresses the body severely, contributing to diabetes, obesity, tooth decay, and a host of other health problems.

Halloween, however, allows a parent the opportunity to use the spooky goblin, monster theme to make new dishes seem fun and exciting. Did you ever think that purple food is the perfect choice for a ghoulish goulash? This anti-oxidant rich soup can help counteract all the sugar dense-foods they may be eating elsewhere.

Children’s organs are forming up into their twenties and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults

I highly recommend making this purple soup or even a green smoothie for a fun treat on Halloween. These foods can be incredibly healthy. It may sound spooky to you at first, but give it a try; you may be surprised by the taste. We create and renew taste buds about every two weeks if we are healthy and eating well; which means we are creating new taste buds to adjust to what we are continually eating. So if a healthier change of diet is desired, try eating the new healthful food for at least two weeks. This will give the body a chance to renew itself and add taste buds adjusted to the new healthier diet.

When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying (a few bites, at least 10 times or for two weeks) this new food. There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them, or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have a green (smoothie) monster drink or ghoulish goulash (purple potato/asparagus soup) ready in the fun spirit of the holiday, and know that you’re giving them something nutritious.

Ghoulish Goulash

(Purple Potato – Asparagus Soup)

This is one of my absolute favorite soups. A woman from India

shared this recipe with me as we sat and watched our daughters practice

gymnastics. I changed it just a little bit over the years. Everyone who eats

it just loves it. Milk makes the soup richer and creamier. I leave the skins

on the potatoes in this recipe.

Be careful when blending hot ingredients. The steam and heat can

build up, and it can explode though the top of the blender, burning

you and making a terrible mess. I always do it very carefully with small

amounts, and I cover the blender with a large dish towel to help protect

me (and the kitchen) from a mess.

Ingredients:

1 onion, chopped in large pieces

2 T. ghee, butter, or extra-virgin, pure coconut oil

1 bunch asparagus

3 large purple potatoes

6 c. water

1 tsp. sea salt

1 c. milk (any variety)

Directions:

1. Sauté onion in ghee, butter, or oil in a large soup pot, until onion starts to look a little clear.

2. Cut off and discard hard ends of the asparagus (about a half inch).

3. Cut asparagus and potatoes in large chunks.

4. Add asparagus to onion mixture and sauté a moment more.

5. Add water, potatoes, and sea salt, and bring to a boil.

6. Reduce heat and cook over medium heat until potatoes are tender.

7. Remove from heat.

8. When soup is cooler, blend mixture in blender until creamy.

9. Add milk, if using.

Variation:

Use another type of potato. The original recipe called for russet potatoes, but any variety is delicious. Purple potatoes taste great, but  sweet potatoes are one of my favorites in this recipe.

copyright@nancyaddison2012

For more information go to www.organichealthylifestyle.com

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