Alkaline Veggie Soup
Feature Super Food: Broccoli Free From: Gluten, Dairy, Soy
Ingredients
- 2 Tbsp. *wakame seaweed (optional)
- 1 cup water
- 4 cups vegetable stock low sodium, gluten free
- 4 cups broccoli florets & stalks, coarse chopped
- 1 ½ cup sweet potato peeled and coarsely chopped
- 1 ½ cup onion coarsely chopped
- 1 tsp. sea salt & pepper to taste
- ½ cup coriander to garnish
- ½ cup red pepper to garnish, finely diced
- ¼ cup almonds to garnish, slivered
Directions
- To rehydrate wakame seaweed, place in 1 cup of water for 10 minutes. Drain and then squeeze the excess fluid out. Coarsely slice and set aside.
- In a large pot, bring vegetable stock to boil. Add broccoli, sweet potatoes, onion, and wakame. Boil for 5 minutes until vegetables are tender.
- Place in food processor and puree on medium speed, until smooth. Add salt and pepper to taste
- Garnish with coriander, red pepper and slivered almonds. Serve and enjoy!
Notes
Health Nut: * Wakame is an Asian sea vegetable, or edible seaweed. It has a subtly sweet flavor and is most often served in soups and salads. You can find it at your health food or Asian grocery store
Nutritional Facts: Calories 227 | Total Fat 0.8 g | Saturated Fat 0.2 g | Polyunsaturated Fat 0.4 g | Monounsaturated Fat 0 g | Cholesterol 0 mg | Sodium 167 mg | Potassium 714.8 mg | Total Carbohydrate 35.4 g | Dietary Fiber 4.6 g | Natural Sugar 4.6 g | Protein 7.4 g | *Vitamin A 338 % | *Vitamin C 306 % | *Folate 35.6% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs