Cook lightly (the less cooking the better).
Dehydrated vegetables or vegetable soup powders may be added for extra flavor (no canned soup). Other spices and salt may be added delicately for flavor.
Use seasonal leafy and root vegetables such as:
beets and beet tops
turnips and turnip greens
kale
swiss chard
collard greens
spinach
parsley
carrots
celery
onions
potatoes
squash
zucchini
tomatoes
green peppers
okra or okra powder
legumes/beans
brown rice
cayenne pepper
chili
curry
Posts Tagged ‘carrots’
Organic Vegetable Soup
Posted in Breaking the Fast, tagged beans, beets, brown rice, canned soup, carrots, cayenne pepper, celery, chard, chili, collard greens, curry, dehydrated vegetables, flavor, gree peppers, kale, leafy vegetables, legumes, okra, onions, organic vegetable soup, parsley, potatoes, root vegetables, spices, spinach, squash, tomatoes, turnip greens, vegetable soup powders, zucchini on February 8, 2008 | Leave a Comment »
