This nutrient rich soup helps provide fiber rich vegetables in an easy-to-digest format. Soups are delicious for a light summer lunch or dinner paired with your favorite bread or light salad.
Yields: 4-6 servings
Ingredients
- 1 Tbsp. vegetable oil
- 1 garlic clove, minced
- 2 Tbsp. fresh ginger, grated
- 1 stalk lemongrass, minced
- 1/2 tsp red pepper flakes, crushed
- 3/4 cup shiitake mushroom, sliced
- 2 cups sweet potatoes, peeled and chopped
- 1/2 cup red bell pepper, chopped (or green bell pepper)
- 5 to 6 cups of organic vegetable stock
- 1 (14oz.) can coconut milk
- 2 Tbsp. Aminos (or low-sodium soy sauce)
- 3 Tbsp. cilantro or parsley, chopped
Directions
Step 1
Heat oil in large pot and saute garlic, ginger, lemongrass and crushed red pepper. Stir in mushrooms, sweet potatoes and bell pepper, and cook for 1-2 minutes.
Step 2
Add the stock, bring to boil and then reduce heat.
Step 3
Simmer for 10 minutes until the vegetables are tender. Add the coconut milk and aminos, and stir. Serve sprinkled with cilantro or parsley.