Souping: The New Juicing - Detox, Cleanse & Weight Loss (Detox, Cleanse, Weight Loss, Juicing, Gluten Free, Gut Health, Souping) by Campbell Susie

Author:Campbell, Susie [Campbell, Susie]
Language: eng
Format: epub, pdf
Published: 2016-02-18T08:00:00+00:00

Method:

Before beginning any recipe, it is best to prepare your vegetables. The onions, and garlic need to be finely chopped and added to a stockpot that has olive oil. A dash of salt to the onions and garlic is all the seasoning you need at the moment. The stove needs to be on medium heat to cook the mixture till it reaches the aromatic stage, which usually will take no more than a minute or two. Broccoli that has been previously chopped is now ready to join the aromatic ingredients.

When spinach is added to the stockpot, do not worry about adding too much. The leaves will soon wilt. A can of drained beans with the following ingredients such as, turmeric powder, cilantro, bouillon, lemon and water will be the last fixings to join the crew. From time to time the mixture needs to be stirred to prevent it from sticking to the bottom of the large pot. Burnt soup will not taste good.

Within fifteen to twenty minutes of allowing all the ingredients to marry one another on low to medium heat, the soup will be ready for consumption. The stockpot should be removed the heat to prevent from the soup from being overcooked.

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