Sunday, December 9, 2012

                          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
lemon juice
liquid stevia to taste


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