INGREDIENTS:
Veggie substitutions work but keep it 🌈colorful and low in pesticides:
LIQUIDS:
3 quarts broth (we used #vegan)
1-2 cups water
VEGETABLES:
½ medium cauliflower head
½ large romanescu broccoli head
1 large broccoli flower
1 leek (chopped thin)
1 large onion, (chopped small)
1 large broccoli stalk
1 celery stalk (always use organic!)
3 turnips
3 carrots
3 small beets (we used golden)
3 zucchinis
4-5 garlic cloves (chopped small)
Bunch of basil leaves (save half for end)
Leaves from beets or add chard/kale (thin cut, SAVE FOR END)
SEASONINGS:
¼ cup nutritional yeast
4 tablespoons our GREEN Sensational Seasonings
2 bay leaves
2 tablespoons mushroom powder (we use this or this)
2 tablespoons turmeric powder
1 tablespoon cracked white or black pepper (or a teaspoon of hot cayenne)
1 tablespoon pumpkin pie spice
½ tablespoon nutmeg
1-2 inch knuckle of fresh ginger (grated)
OTHERS:
1 cup adzuki beans (substitute carefully since cooking times vary)
2 cups of pre-cooked quinoa
1 fresh lemon (optional)