March 14, 2017
This delicious vegan soup takes vegan to a new level...protein, veggie and flavor rich! The addition of sunflower seeds add a nutty rich flavor plus are high in phosphorus... helps keep bones and teeth strong; potassium... an electrolyte that counteracts the effects of sodium, helping to maintain a healthy blood pressure. It is also important for maintaining acid-base balance. And high in protein!
1 zucchini spiralized or grated
6 shitake mushrooms
1/4 cup snow pea pods
1/2 cup spinach
1/2 cup frozen corn
1 sprig fresh basil
1 "peeled and sliced ginger root
1"peeled and sliced turmeric root
1/4 Toasted sunflower seeds ground in a blender
1 tbs. nutritional yeast
1 tbs. tamari
1/2 lemon juiced
1 tsp. avocado or olive oil
Saute shitake mushrooms in oil. Add zucchini, corn, pea pods, spinach and basil.
Make a slurry of the turmeric and ginger root in a blender with 1/3 cup water.
Pour over veggies. Add tamari. Cook until veggies are tender. Place 2 cups of water in a saucepan. Bring to boil. Add packet of Better Belly Broth. Stir and turn down to low. Add veggies. Stir. Let sit for 1 minute. Top with sliced avocado, lemon juice, ground sunflower seeds and nutritional yeast.
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