Thai Digestive Veggie Soup

Make a huge batch to eat now Share some with friends Freeze some for later.... Happier Healthier one bite at a time

Ingredients

Yields 10-12 serving

2 tablespoons coconut oil

1 cup onion -slice thinly

1 cup carrot flower slices

1 cup green bean or best long beans à chop into bite size

1 cup zucchini cut into bite size

1 cup yellow squash cut into bite size

1 cup Enoki mushrooms or a mix of Enoki and Shiitake mushrooms

( oyster mushrooms work great here too )

1 tablespoon cup minced garlic

1 tablespoon minced ginger

1 tablespoon lemongrass or 1 drop lemon grass oil ( such as eatable Doterra Brand )

2 tablespoon lime juice + zest

1 tablespoon palm sugar

1 tablespoon Red Thai Chili Paste

1 teaspoon salt

1 tablespoon tamari ( or coconut aminos)

1 tablespoon seasoned rice vinegar

4 quarts water or vegetable stock

½ bunch cilantro

½ cup fresh green onion

Directions

1. Heat a pot with coconut oil . Saute the onion, garlic, ginger until fragrant

2. Add the Thai chili paste and sauté 1 minute

3. Add carrots, mushrooms, salt, palm sugar, stock & bring to a boil for 15 minutes

4. Add zucchini, yellow squash, long beans à cook 5 minutes

5. Take off heat and transfer to a large bowl with a fan to cool

6. Mix in lemongrass oil, tamari, lemon, vinegar, cilantro, green onion

A little secret to make this soup even more delicious and nutritious:

Add a half-teaspoon of coconut oil and a pinch of crushed red pepper to each bowl before serving

Benefits of Lemon Grass Lemon grass amazing aroma provides a mild anti-depressant and a mood uplifting effect lemon grass has antimicrobial and anti-inflamatory properties. It is also used traditionally as a pain reliever and a fever reducer. It is also widely used for degestive issues and high blood pressure.

Foodflo Team hightly recommends purchasing a small bottle to turn to regularly. Lemon grass oil is fantastic added to soups or infusions