This clean soup is sweet without adding any sugar to the soup, or any other flavor. The soup are pack with nutrients and vitamins, that are good for your health and digestion.
It's good to eat on breakfast and dinner on an empty stomach, or after you already clean the stomach, or eat the soup before eat any other heavy food to get full benefit of nutrients in the vegetables. You can eat the soup alone or eat with rice.
**** The soup in this picture is made without corn, because I don't have corn on that day, and my son also don't like corn. So I just make it with what ever I had in the refrigerator, but the other time I made with added the corn in the soup, and it taste so good, but I did not take a picture****
1 cup organic green split lentils
3 cups fresh Kabocha squash (peel and cut into a small piece about 1 inch big)
3 stalks fresh organic celery (cut into small pieces)
2 fresh sweet corns (sliced)
2 organic fresh carrots
1 fresh loofah squash
1 table spoon sea salt
Purify water or filter water (do not use too much water, but just use it enough to cover everything, the soup will have more juice coming from the vegetables, like corn, celery, and squash)
Cilantro for toping
½ red onion (optional)
A little bit of fresh young ginger (optional)
1 table spoon of black pepper if you like to bring the taste more stand out, or more tasty.
How to make:
1. Wash and rinse split lentil a few times, then add water to the split lentil pot, and bring to boil on medium-high heat for about 5-7 minutes.
2. After the soup is boiled then reduce the heat to medium, then add in kabucha squash, carrot, and corn, and let it boil until everything are cooked (about 5-7 minutes), then add sea salt, celery, and cook for 3 minutes, then put in loofah squash, and let it boil for only one minutes, and turn off stove.
*** After put in loofah squash, you should not cook longer than one minute, this will help to retain the nutrition from all the vegetable for your body need, if cooked too long then the nutrition will be destroy with the heat.