This is a great way to convert leftover veggies and scraps into a healthy soup or vegetable stock to use in other recipes. Add gluten-free noodles to the stock for a nutritious and filling soup. The leftover vegetables can even be pureed for a thicker-style soup. Any leftover stock can easily be stored in the freezer for use at another time.
1 teaspoon virgin coconut oil
2 teaspoons turmeric
2 tablespoons coconut aminos soy-free sauce
2 tablespoons dried shiitake mushrooms
2 tablespoons dried wakame
1 cup spinach (leaves)
1/2 cup carrot (washed and peeled)
1/2 cup white cabbage (washed and peeled)
1/2 cup celery rib (washed and peeled)
1/2 cup zucchini (washed and peeled)
2 leeks (sliced)
1 onion (chopped roughly)
3 teaspoons garlic (peeled and quartered)
1 teaspoon ginger root (fresh)
1 chili (sliced in half, or 1 tsp dried chili)
3 bay leafs
1/2 cup nutritional yeast
1/2 tablespoon black pepper (or peppercorns)
3 cups water
Add all the ingredients to a large saucepan and cook semi-covered over medium heat for about 1 hour, stirring occasionally.
Using a large sieve over a bowl, drain the broth.
Puree the remaining veggies (minus the bay leaves) to make a thick soup if you like. Use the broth as a vegetable stock in recipes, as a soup as is or combined with some gluten-free noodles.
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