Nightshade-Free Vegetable
Soup
The combination of
black pepper and garlic makes this soup nice and spicy without the use of
peppers! The vinegar and lime really make the flavor of this soup reminiscent
of traditional vegetable soup using tomatoes
¼ head green cabbage
1 large onion
1 cup celery
2 large cloves garlic
Kale, enough to make approximately ½ cup when chopped
1 medium carrot
2 medium radishes
2 baby bok choys
a splash of balsamic vinegar
1 teaspoon ground pepper
2 tablespoons fish sauce (make sure no MSG)
1 tablespoon gluten-free tamari
1 box premade organic beef broth (cheap at Aldi’s)
Put all vegetables (washed well) through slicing attachment
of Cuisinart, or chop by hand. Combine in pressure cooker with remaining
ingredients. Bring to pressure on high, then lower temperature to cook at
pressure for 6 minutes. Use quick release method to release steam per pressure
cooker instructions.
Serve with lime wedges and a pat of butter! The small amount
of fat coming from the butter helps balance the vegetables for people who have
a tendency to run low blood pressures. Or consume with a meat meal!
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