Mains, Salads & Soups
February 4, 2015
A hearty, veggie filled soup.
3 cups organic chicken or veggie broth
1 cup water
2 organic carrots diced
1-2 celery sticks diced
1 small zucchini peeled
1 small onion
1 Tbsp chopped ginger
1 large kale leaf finely chopped
½ cup shaved purple cabbage
½ tsp turmeric powder
1 Tbsp natural soy sauce
½ Tbsp sesame oil
1/8 tsp cayenne pepper
1 Tbsp. miso (optional)
Go with Organic when you can!♥
1Sauté onions in small amount of sesame or olive oil for 3-5 minutes.
2Add all remaining veggies, and broth (not water) and bring to a slight boil.
3Simmer for 20-25 mins or until veggies are tender and to your liking.
4In a small jar, add water and all spices (including miso if you are using) shake up to ensure it’s all mixed.
5Turn heat to low (no more boiling) and add spices to soup, simmer for a few minutes prior to eating.
6When reheating the soup, remember to warm slowly and try not to bring to a boil.
**Also optional: adding ½ cup of cooked wild rice, brown rice, quinoa or a mixture of all. You can add this at anytime
*Miso is best not to be boiled this is why we add it after