JBF All Greens Soup
- 200 grams Brussels sprouts
- 1 medium Zucchini
- 100 grams Asparagus
- 15 oz Coconut milk
- 1 medium (2-1/2″ dia Onions)
- 100 grams Seaweed
- Directions are based on the original recipe of 6 servings
- Step 1
- 1, chop all veggies and add to stock pot, add 5 to 6 cups filtered water .
- 2. add seaweed, and bring to a simmer and let simmer just until veggies are tender .
- 3. add coconut milk at end and simmer for 1 to 3 more minutes
- 4 remove from heat , eat alone or with cooked quinoa.