My friend, Maria, and I like to commiserate about our gall bladders. We both have a few little gall stones that like to play up sometimes, especially on dry and windy days. On one particular day, when our gall bladders were both trying to kill us, I went over to her house and she made this amazing green soup. Warm, wet, oily, filling, yet easy to digest. This is why the gall bladder loves it. The soup is even green, which is sort of the color of the gall bladder and the bile that is stored inside the gall bladder. Mmmm… The green soup doesn’t look like much, but it tastes delicious! Anyway, when I eat it, my gall bladder squirts for joy!
This is my version of this soup and if I’m organized, I serve it with some home made chapatis (nan bread) see recipe below, which for some reason, my gall bladder also loves.
1L of water
2 medium zucchinis, or 1 large zucchini
2 medium potatoes or 1 large potato
1 cup or a big handful of green beans
1 stalk of celery
1/4 cup of raw sunflower seeds
a couple tablespoons of olive oil
squeeze of 1/2 a juicy lemon
1 tablespoon soy sauce
sea salt to taste
Add some of the salt and boil your liter of water (you may find that you need to add more water later if the soup is too thick, but it’s better to need to add water later than if you accidentally add too much and end up with thin watery soup). Peel potatoes and chop all the veggies into large chunks and put them in the liter of boiling water. You can do the chapatis while the soup is cooking, or just chill and stare at the wall. When all the veggies are soft, set aside and let cool for a second. While the soup is cooling, you can lightly roast your sunflower seeds (careful, this part smells delicious). Just heat up a pot, no need for any oil, and add your sunflower seeds, stirring occasionally until they start popping and turning goldeny brown.
When your sunflowers are finished roasting set them aside. Use a stick blender to blend all your veggies in your big pot, until there are no big chunks left. Add lemon, sea salt to taste and soy sauce and stir (add lemon when the food is not boiling, to help keep some of those fresh lemony enzymes).
Serve into bowls.
Drizzle each bowl with your roasted sunflowers and olive oil and a leaf or two of coriander (cilantro) if you have it.
Home made Chapatis (flat bread or nan or roti, it’s sometimes called)
I love making homemade chapatis with this to dip in the soup. If I have time, I do it while the veggies are cooking. It’s very easy, once you get the hang of it. Take about a cup of plain flour, keep adding tiny bits of water and stirring until you have a dough that is stuck together well, but not too sticky and wet. Set in the fridge for about 15 minutes.
When it’s finished cooling, roll into flat circles and cook on a dry frying pan (no need for oil) over medium heat. Flip when you start to see the chapati bubble. When you take it off the pan, brush with some butter or oil. Making chapatis is a skill that can take a few trials to get used to. Don’t worry if you don’t get it the first time around! The pan will get some burned flour on it after a couple, so use something to wipe or brush it off, or run under some water, or better yet, make them on a flat griddle, if you have one.