Quick Veg Fusion Soup

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Ingredients (use vegan versions):


  • 2 tablespoon olive oil
  • 1 1/2 teaspoon “chicken” base substitute
  • 2 fresh tomatoes, rinsed and chopped thick
  • 4 stalks asparagus, rinsed and chopped
  • 4 fresh mushrooms, rinsed and chopped thick
  • 1 1/2 teaspoon minced garlic
  • 1/2 teaspoon fresh cracked pepper
  • 1/4 teaspoon ginger (fresh or dried)
  • 1 sheet Nori (Seaweed paper..used for Sushi) cut or ripped into small pieces
  • 3 cups water

Directions:


For UK..I Believe this is the conversion:
1 tsp = 1 1/3 fluid dram or 5 ml
1 Tbsp= 4 fluid drams or 15 ml 1 cup= 236 ml


This is soup is fast and fantastic!!
I like it chunky with veggies, but you
can add more water if you like.


In a medium sized saucepan, sautee
first 8 ingredients on medium heat
(everything but nori and water). Stir
and cook until veggies tender. This
should only take a few minutes. Add
the water and the nori. Heat the
mixture on med/high (almost to a
boil), then simmer for another 5
minutes.


Serving suggestions: with an organic
peanut butter sandwich, or some bean
dip and vegan crackers.


Serve and enjoy!


Paula


Serves: 2 healthy bowls


Preparation time: 15 min. max

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