Cauliflower Mushroom Creama Soup
Start making your own vegetable broth. Most store bought broth, even if it is labeled organic, is full of chemicals. There are many simple hacks to be able to get your own broth with little to no work. Here are three:
- When making chickpeas, lentils, or any type of beans in your crockpot, use extra water. Ladle off part of this water and put in a ball jar in either the fridge or freezer. Voila!
- When you have scraps from juicing, or making a meal, such as onion peel, half a spare onion, veggie ends, carrot tops, etc, throw into an extra pot of water. Cook on low heat 2-6 hours and then strain into a jar for later in the week or put in the freezer.
- Old Fridge Vegetables, wilted and sad and two steps from rotten! Well throw them all in a pot and follow step #2. Voila!
Any of broth #2 or #3 can be drunk in place of coffee in the morning for a cleanse in place of your coffee. You will be surprised at your invigoration.
2-3 cups lentil broth (depending if you want porridge or gruel)
1 head cauliflower
2 cups of oyster mushrooms sliced and marinated with tamari sauce or braggs amino’s
3 sage leafs
1 garlic clove
1/2 tsp fresh oregano
1/2 t fresh thyme
1/4 t cumin powder
1/4 t coriander
Cook on medium heat till mushrooms and cauliflower are softened, puree with an immersion blender.