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FAR EAST VEGGIE SOUP

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Course Soups & Stews

Ingredients
  

  • 1 cup Almond Milk
  • ½ cup The OG
  • ¼ cup Amino Acids
  • ¼ cup of flour of any kind
  • 2 Tbs of Turmeric
  • 2 Large Potatoes cut into big cubes
  • 2 Carrots diced
  • 2 Celery stocks diced
  • 2 heirloom tomatoes diced
  • 5-6 small florets of cauliflower or broccoli
  • 1 small Onion
  • 1 tsp diced garlic
  • 1 tsp pepper
  • 1 tsp of sugar any kind
  • ½ tsp salt
  • For The Topping:
  • 1 tsp Kitehill tzatziki
  • 1 tsp sauerkraut
  • A drop of Chi Chi Peppers

Instructions
 

  • Use A Pressure Cooker
  • Take your diced Garlic and put into the pressure cooker with The OG. Set the pressure cooker at Sautee.
  • Add your veggie starting with the hardest to softest.
  • Sautee the veggies for approximately 5-7min stirring constantly.
  • Add the Amino Acids, Salt, Pepper, Sugar, Turmeric, and lastly the Almond Milk.
  • Turn off the pressure cooker and stir for about 2 min until it is mixed well. Cover with lid and set your pressure cooker at 15min.
  • When it’s finished cooking turn off and release the steam.
  • Serve in a soup bowl with your toppings for a gourmet experience!

Notes

Served with Side Green Salad topped with the OG Dressing.
Keyword vegan
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