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August 02, 2016
This soup reminds me of a very healthy and delicious Mexican tortilla soup...sans the tortilla chips and loaded with veggie goodness. The avocado brings it all together. Great for the family too!
*Equipment needed: a spiralizer or use a grater for the zucchini
1 small zucchini spiralized into spaghetti
5 small shitake mushrooms chopped
2 eggs to poach (or 1/2 cup cubed tofu)
1/4 avocado sliced
1 tbs. coconut oil
1 tbs. dulse flakes
1 tsb. fresh cilantro
1 packet Grace's Goodness Broth
1 tsp nutritional yeast
Bring 2 cups of water to a boil. Add 2 eggs, shitake mushrooms. Cook for 2 minutes. When eggs are cooked to your desired consistency, turn off heat and add dulse flakes, coconut oil, cilantro, spiralized zucchini, nutritional yeast and packet of broth. Let sit for 2 minutes. Top with avocado.
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