Hearty Adaptogenic Soup (Paleo, Vegan)

Author: Greens of the Stone Age

Recipe type: Main

Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

Serves: 6-8

This Hearty Adaptogenic Soup is perfect for Veganuary. Packed full of nutritious ingredients and medicinal mushrooms to give your immune system a super boost.

Ingredients

50g coconut oil/grass-fed butter/ghee
260g Indigo Herbs Organic Raw Buckwheat Groats
90g Indigo Herbs Organic Shelled Hemp Seeds (a.k.a 'Hemp hearts')
1 large onion (finely diced)
4 spring onions (finely chopped)
6 cloves garlic (finely diced)
3-4 sticks celery (finely diced)
2 large carrots (finely diced)
Leaves from 6 sprigs sage (chopped)
Leaves from 5 sprigs rosemary
3 tsp coarse sea salt
2 bay leaves
1 tsp Indigo Herbs Organic Black Pepper Powder
1 tsp ground turmeric
1 tsp celery seeds (optional)
1 tsp fenugreek seeds (optional)
1 tsp fennel seeds (optional)
2.65 litres freshly boiled water
¼ cup dried wakame seaweed (optional)
1 tbsp plus 1 tsp Indigo Herbs Maitake Mushroom Powder
1 tbsp plus 1 tsp Indigo Herbs Shiitake Mushroom Powder
1 tbsp plus 1 tsp Indigo Herbs Lion's Mane Mushroom Powder
1 large red bell pepper (diced)
1 large yellow pepper (diced)
125g chestnut mushrooms (sliced)
2 tsp blackstrap molasses
2 tsp apple cider vinegar
12-16 drops oil of oregano

Instructions

Melt your coconut oil in a large heavy bottomed stock pot/pan. Add your buckwheat groats and hemp hearts and fry lightly on a low to medium heat for 3-5 minutes until lightly golden and aromatic, being sure to keep them moving.
Add your onion, spring onions, garlic, celery, carrots, sage, rosemary, sea salt, bay leaves, black pepper and remaining spices and fry for a further 5 minutes stirring frequently.
Pour in the water bring to the boil, and simmer for 20 minutes. Add the wakame, mushroom powders, bell peppers, mushrooms, blackstrap molasses, apple cider vinegar, and oil of oregano and stir. Turn off the heat and leave to stand for 10 minutes, give it a quick stir then serve up.

Notes

Storage Instructions: Freeze for up to 1 month or store refrigerated in an airtight container for 3-5 days. Re-heat in a heavy bottomed pan until simmering, please note you may need to add extra liquid as buckwheat is very absorbent.

All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

Recipe by Greens of the Stone Age at https://greensofthestoneage.com/hearty-adaptogenic-soup-paleo-vegan/