This is a great recipe for those that are on an allergen-free diet or are just fiending for a simple, nutrient-rich, cleansing soup. It’s vegan, it’s gluten-free, and it’s damn good!
Ingredients serves 6-8
- 1/2 box of quinoa pasta (I like Ancient Harvest)- brown rice pasta works well too
- 8 cups mineral broth
- 3 cups water
- 1 onion, diced
- 3 cloves of garlic, crushed and minced (allow to sit for 10 minutes after mincing in order for its health promoting properties to be released)
- 4-5 stalks of celery, diced
- 3 carrots, diced
- 1 medium zucchini, diced
- 2 cups broccoli, chopped
- 1/2 bunch of kale, roughly chopped
- 3 handfuls of spinach
- 1 bunch of green onions, thinly sliced
- 1 T fresh thyme or rosemary, sprig for garnish
- 2 bay leaves
- 3 T dulse flakes
- 2-3 T nutritional yeast
- 1 T turmeric
- 1 t cayenne pepper
- salt and pepper to taste
- Heat the broth and water on medium-high heat in a large pot. Once slowly boiling, add garlic, onion, carrots, broccoli, and bay leaves and reduce heat to medium-low. Add a few pinches of salt and simmer for about 10 minutes.
- While soup is simmering, cook the quinoa pasta until it is ALMOST done, but still a little crunchy. Once you add it to the soup, it will continue to cook.
- After about 10 minutes, add the zucchini, kale, celery, thyme or rosemary, cayenne and black pepper and simmer for another 5 minutes.
- Throw the quinoa noodles into the pot, along with the spinach and green onions. Cook 5 more minutes.
- Take the soup off the heat and add the dulse flakes, nutritional yeast, and turmeric right before serving. I advise waiting to add these ingredients until the end so to retain their nutritional content. Applying heat can be damaging to the nutritional compounds contained in these foods/spices.
Top with a sprig of rosemary or thyme and enjoy!
Tip: This soup heats up well the next day, so save any leftovers for lunch. That’s one less thing you have to worry about in the morning!