Wouldn’t it be great if the food we ate gave us superpowers? Although greens won’t give you superpowers in the traditional sense, they boost heart health, digestion and strong vision, and have even been shown to reduce the risk of some cancers. When you think of leafy greens, you might envision a crispy salad, but greens are also delicious in soup. This recipe is yummy when prepared with Brussels sprouts, or you can substitute finely shredded cabbage or kale. The rich broth complements the greens nicely.
Difficulty Level: Easy
Yield: 6 (1 cup) servings
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
8–10 Brussels sprouts (or similar amount of cabbage or kale), finely sliced
1/2 onion, finely sliced
4–5 fresh mushrooms, finely sliced
1 carrot, shredded
4 cups water
2 tablespoons Bragg Liquid Aminos or soy sauce
1 large clove garlic, crushed
1 teaspoon onion powder
1 teaspoon Italian seasoning or dill weed
1 tablespoon beef-style seasoning
1/2 teaspoon salt, or more to taste
Prepare Brussels sprouts, onion, and mushrooms as noted above. Shred the carrot (a food processor works well for this). You should have 4 cups of vegetables when everything is sliced and shredded.
Combine all ingredients in a kettle and bring to a boil. Reduce heat and simmer for 10 minutes.
Nutritional Data: calories 33.75, fat 0.26g, sat fat 0.01g, cholesterol 0mg, sodium 197.10mg, carbohydrates 6.32g, fiber 2.08g, sugars 2.72g, protein 1.60g
Created by Neva Brackett, Copyright © AdventHealth Press