Equipment: 1 medium-sized pot, 1 wooden spoon, 1 ladle for serving
Let's start with these:
3 cups organic veggie broth
3 garlic cloves - chopped
1/2 cup Red Onion - chopped
1/2 cup fennel bulb
Heat garlic, onion, and fennel on medium-low heat, in just enough broth to cover the bottom of pot. Heat just until garlic, onion and fennel are soft. When you can smell everything it's all good..about 10min. NOTE: High heat will destroy the nutrients and enzymes you need to feel better and be nourished.
While that heats... prep the following veggies:
4 Kale leaves - chopped
1/2 cup *parsnip chopped
1/2 cup *daikon chopped
12" piece **Wakame sliced in 1/2" pieces
pinch of ***Sea salt ( when you add veggies)
*Parsnip and Daikon are root vegetables that warm your body and soothe your digestion.
**Wakame (seaweed/sea veggies have probiotics, minerals, and so many other good stuff)
***if you can, use a Sea Salt that is high in minerals (bob's redmill, Si Salt are some brands available)
After 10 min. add the veggies, remaining broth and simmer for only 8-10min. so as to keep from overcooking.
Turn off heat and fold in:
3tbsp. wheat-free Tamare or Shoyu
2tbsp. Ume Vinegar
Variation: I had some canellini beans that were already presoaked and cooked and also some spelt grain (reminds me of rice). Throw in whatever you have on hand. You can substitute the root veggies for carrots, celery, etc. get creative. Let me know what you come up with.