[youtube width=”300″ height=”300″]http://www.youtube.com/watch?v=avy5o93sGKU&list=UUBNTCGgPOkhaHg8ENxAJpYw&index=13&feature=plcp[/youtube]
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
pepper(optional)
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…
