Easy Potato Soup
Potatoes are another winter vegetable we received in our boxes this past week.
This is a quick and easy soup to prepare that can be eaten for lunch or dinner along with an avocado sandwich on Ezekiel, gluten free bread or a lettuce/collard leaf roll up. Make sure to add a variety of vegetables on your sandwich. I like avocado slices, red onions, red bell pepper strips, banana peppers, Mrs. Dash and sometimes a bit of Dijon Mustard.
Easy Potato Soup
2 large cloves of garlic minced~sauteed in saucepan with extra virgin coconut oil
12 c. water
3 small onions sliced in food processor
10-12 red potatoes~sliced in food processor ( or white potatoes)
1 cup sliced baby carrots in food processor
2.5 oz of veggie broth powder ( I use Seitenbacher) or Pacific low sodium vegetable broth
1/2 t. Himalayan Salt or to taste
1/3-1/2 c. nutritional yeast
fresh kale ~add at the end after potatoes are cooked
Whenever I make a soup I transfer it to my crockpot and place on the keep warm setting.
If you live in the Northern states please consider taking a Vitamin D2 supplement. When we lack the Sunshine during the winter months it is important to make sure we are getting Vitamin D. Nearly every person with a disease condition is Vitamin D deficient.
It is advisable to get your Vitamin D levels checked to see where you stand.
Remember to drink enough water every day.
Sometimes I find it easier to drink flavored water.
Today I made a couple of quarts of ginger lemonade.
This recipe is alkalizing and anti-inflammatory.
2 qts. of water
1 thumb of ginger peeled and chopped
liquid stevia to taste
WAIT TO TALK....
AND DON'T GET ANGRY TOO SOON