Dr. Wray's Thai Vegetable Soup
1 organic onion, chopped
2 tablespoons coconut or olive oil
1 medium head organic cauliflower, chopped
1 head organic broccoli, broken into florets
2 organic zucchini, chopped
2 organic yellow squash, chopped
1 Tbsp finely diced or grated ginger
juice of ½ a fresh lime
dash of cayenne pepper
salt & pepper
1-14-oz Thai kitchen organic coconut milk
1-quart (32 oz) organic vegetable broth
In large stockpot, heat oil and add chopped onion. Sauté until tender. Add the cauliflower and continue sautéing. Add 1 cup of the broth and continue to cook until onions and cauliflower soften. Add the rest of the ingredients and cook until broccoli is bright green and vegetables are tender but not mushy.
Adjust seasonings to taste and garnish with shiitake mushrooms sautéed in butter and red pepper flakes.
1 organic onion, chopped
2 tablespoons coconut or olive oil
1 medium head organic cauliflower, chopped
1 head organic broccoli, broken into florets
2 organic zucchini, chopped
2 organic yellow squash, chopped
1 Tbsp finely diced or grated ginger
juice of ½ a fresh lime
dash of cayenne pepper
salt & pepper
1-14-oz Thai kitchen organic coconut milk
1-quart (32 oz) organic vegetable broth
In large stockpot, heat oil and add chopped onion. Sauté until tender. Add the cauliflower and continue sautéing. Add 1 cup of the broth and continue to cook until onions and cauliflower soften. Add the rest of the ingredients and cook until broccoli is bright green and vegetables are tender but not mushy.
Adjust seasonings to taste and garnish with shiitake mushrooms sautéed in butter and red pepper flakes.
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