The specific ingredients help strengthen immunity and regenerate your health. They also burn stored fat, cleanses toxins, salt, cholesterol. And it is delicious!
- 1 small can ( 14.5 ounces) diced tomatoes (Muir Glen Organic are very good)
- 3 cups of green cabbage
- 3 cups Dark leafy greens such as kale, collard greens, etc.
- 1 cp. sliced Daikon (a white radish)
- 2 stalks celery
- one tsp. each dried rosemary, oregano, & tarragon
- 3-4 dried shiitake mushrooms (donko variety are most therapeutic; discount store dried shiitake are a waste of money)
- 1 small hot pepper or pinch of cayenne (avoid if you have reflux)
- 2 or 3 cloves of chopped garlic (optional-avoid if you have reflux)
- 2 inch piece of kombu seaweed
- 1 strip wakame or ½ TB. shredded wakame
- vegetable bouillon or water (I like the 32 ounce size of Un-Chicken or vegetable liquid broth by Imagine; Rapunzel Brand of bouillon cubes are good too) Use a total of 7-8 cups liquid
- Extra-Virgin, cold pressed olive oil
- small pinch of unrefined sea salt
- Reconstitute the shiitake in cold water for 30 minutes. Slice and discard stems. Use the shiitake water in the soup except any grit that settles to bottom of bowl.
- Cut vegetables in small to medium pieces.
- Heat the olive oil in a soup pot and saute the garlic and dried herbs
- Cover with water or bouillon or a combination. Add kombu, sea salt, and tomatoes. You can adjust the liquid depending on how much broth you like your soup.
- Bring to a boil; reduce heat, cover and simmer for 20-30 minutes until vegetables are tender.
- Add reconstituted chopped wakame last 5 minutes of cooking.
- Serve with a sprinkle of fresh chopped parsley.
It’s important not to use any animal products in this recipe, including chicken or beef bouillon.
This soup can be eaten any time of day. The ingredients help gently cleanse, and rejuvenate overall health.
You can leave out the tomatoes and use more bouillon.
If using fresh herbs add them last few minutes of cooking.
Sage and thyme are nice additions. If using dried, saute them with the other herbs; if using fresh, add last five minutes of cooking. You can also add black pepper to taste.