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Lucy’s Cauliflower Soup

1 lg onion, diced

2 potatoes, diced or 1/2 cup cooked rice

2-3 cloves garlic, diced (optional)

1 whole cauliflower

4-5 cups water

1 cup vegetable stock

1 Cup plain unsweetened soy milk

1 tbsp basil, chopped

1 tbsp parsley, chopped

1 tsp sea salt


Add Onion, potatoes, garlic,cauliflower 2 cups of water and vegetable stock to a large pot and bring to a boil. Turn down heat and let simmer for 20 minutes. Then add soy milk, 2-3 cups water, herbs and sea salt. Cook for another 10-15 min. Blend until smooth and serve with roasted nuts/seeds, green onions and bread.

Ingrid’s Vegetable soup

1 Tbsp Sesame or Olive oil

1 onion, diced

1tsp ginger, minced

3 carrots, sliced into thin rounds

3 celery stalks, diced

1 cup diakon,sliced into thin half moons

2 bay leaves

1 tsp turmeric

2 cups broccoli, chopped

2 cups cauliflower, chopped

2 cups collard greens, shredded

11/2 tbsp Umeboshi vinegar

8 cups water

sea salt

Heat oil in a large pan and saute, onion, ginger,carrots and celery with a pinch of sea salt for about 4-5 minutes , add all the rest of the ingredients except Ume vinegar and cook on medium heat for 30 minutes . Add ume vinegar and cook for 2 more min and serve…

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