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FAR EAST VEGGIE SOUP
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Course
Soups & Stews
Ingredients
1
cup
Almond Milk
½
cup
The OG
¼
cup
Amino Acids
¼
cup
of flour of any kind
2
Tbs
of Turmeric
2
Large Potatoes cut into big cubes
2
Carrots diced
2
Celery stocks diced
2
heirloom tomatoes diced
5-6
small florets of cauliflower or broccoli
1
small Onion
1
tsp
diced garlic
1
tsp
pepper
1
tsp
of sugar
any kind
½
tsp
salt
For The Topping:
1
tsp
Kitehill tzatziki
1
tsp
sauerkraut
A drop of Chi Chi Peppers
Instructions
Use A Pressure Cooker
Take your diced Garlic and put into the pressure cooker with The OG. Set the pressure cooker at Sautee.
Add your veggie starting with the hardest to softest.
Sautee the veggies for approximately 5-7min stirring constantly.
Add the Amino Acids, Salt, Pepper, Sugar, Turmeric, and lastly the Almond Milk.
Turn off the pressure cooker and stir for about 2 min until it is mixed well. Cover with lid and set your pressure cooker at 15min.
When it’s finished cooking turn off and release the steam.
Serve in a soup bowl with your toppings for a gourmet experience!
Notes
Served with Side Green Salad topped with the OG Dressing.
Keyword
vegan
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