Back to Love Soup: I adapted her recipe for Green Soup, using items I had on hand, and of course, eliminating non-permitted foods (you recall that I am sensitive to foods, including wheat and corn, lettuce and broccoli, lemon and maple, etc). The results were so fantastic I had to share the recipe! When the weather gets cool again, give this a try!
Ingredients:
1/2 sweet onion
chopped kale, spinach and arugula (about a handful of each)
1 TBLSP dried cilantro (if you have fresh, even better!)
1/2 tsp salt
grind of pepper
1 cup veggie broth
2 TSPs Better Than Bouillon vegetable paste
3 cups of water
Saute the onion, add the remaining ingredients and bring to a simmer, then add:
1 chopped potato
1 chopped sweet potato
Simmer for about 20 minutes until veggies are soft, then puree with immersion blender, but leave some chunkiness.
Enjoy! The greens in this soup were so healthy and refreshing!
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