Mean Green Asian Veg Soup – Candida Friendly

What You Need

  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 head cabbage
  • 1 large zucchini
  • 1/2 head bok choy (greens & stems)
  • 1.5 cups broccoli florets
  • 1 leek
  • 1 lime
  • 1 tsp fresh ginger (finely minced)
  • 1 Tbs sesame seeds
  • 1/2 tsp cayenne pepper (or to your liking)
  • salt (to your liking)
  • water or broth (the broth is not candida approved)
  • rice noodles <– not candida approved. you can make them in a separate pot for the other members of your household who may want a more pho-like experience.

What You Do

First of all, i just bought a food processor, so all of this chopping was super fast and easy. awesome.

  1. chop all vegetables into sizes that would be good to eat with chop sticks (you know your own chop stick skill level…)
  2. add a little coconut oil to the bottom of a big soup pot and toss all of the vegetables and minced ginger in
  3. zest the lime into the pot. save the rest of the lime for use later.
  4. add salt, sesame seeds, and cayenne to the pot
  5. cook vegetables down on medium until they soften
  6. if you are having rice noodles, start cooking them now in a separate pot of water
  7. add water to the pot of vegetables – enough to cover the vegetables. as the soup cooks, you decide how much water you want to have to give you the consistency you want. i wanted a more miso/pho type ratio, so i added a few cups more water than what covered the vegetables.
  8. bring to a boil, then turn down to simmer for about 20 min.
  9. if you are adding rice noodles, serve them in the bottom of a bowl and top them with the soup
  10. squeeze the lime to serve the juice in a small bowl for people to add
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