Flu Soup, a great vegan recipe created by Jenny Hatch

Jenny’s Garlic, Lentil, and Quinoa Flu Soup:

2 Onions

2 Bulbs of Garlic (about 20 cloves)

2 Tablespoons Sea Salt

½ Cup Olive Oil

¼ Cup Oatstraw Tea (you may need to go to a health food store to get this)

2 Tablespoons Flax Seed

¼ Cup Red Raspberry Leaf Tea

½ Cup Quinoa

1 Cup Brown Lentils

½ Cup Sprouted Brown Lentils

2 Potatoes

10 Large Carrots

1 tsp Cumin

10 Whole Coriander Seeds

Essential Oils of Thyme and Oregano

Dried Herbs of Thyme, Oregano, and Parsley

Directions for soup:

Cook onions, garlic, and olive oil in a pot.

Add in chopped potatoes, carrots, and one Tablespoon of the sea salt.

Let this cook for a few minutes, then add in the Quinoa, and sprouted lentils. (Sprouted lentils have the highest concentration of vitamin C of any food).

To sprout lentils just cover a half cup of them with water over night. Drain in the morning and keep them wet until a ¼ inch tendril of sprout is detected. (This takes about 35 hours)

Fill a separate pot with two quarts of water to make soup stock.

Add in the peels from the garlic, flaxseed, the oatstraw, raspberry leaf tea, and the peels from the carrots and potatoes.

Bring the stock up to a hard boil for twenty minutes.

Cover the cup of brown lentils with water in a bowl.

After soaking them for a few minutes, add the lentils and the water to the soup.

After the stock is finished boiling, strain the liquid into the soup pot.

Recover the stock vegetables with another 2 quarts of water, and bring to a boil.

Once again, strain the stock vegetables and add that liquid to the pot of soup.

This ensures that the maximum amount of nutrients from the herbs will be included in the stock.

This stock is chock full of essential fatty acids, vitamins, and minerals.

Add in the ten whole Coriander seeds.

Cover the pot and let simmer for three hours.

To finish the soup, add in the drops of Essential oils of Thyme and Oregano (one or two drops of each) – Therapeutic grade oils are best, and then toss in the dried herbs.

Jenny Hatch

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