Chicken Soup Don’t Cut it Around HerePosted: July 10, 2010
I julienned a yellow squash, 1/2 a zucchini, 1/2 a sweet vidalia onion, a red potato, and a handful of baby carrots.
I boiled these vitalicious bad boys with some oregano and pepper…
And dropped them into a pot of Seitanbacher’s Vegetarian Vegetable Broth, to which I’d added a can of no salt added organic sweet corn that I’d pureed with a splash of almond milk in my food processor until smooth.
With it’s power partners: iced chammomille tea and a toasted whole grain Earth Grains thin bun with Smart Balance light (vegan).
I think it’s an unspoken rule that you have to eat bread and soup when you’re sick.
Just what the doctor ordered!
And with that, it’s back to bed for me! I know I’m wiped when all I want to do is eat, sleep, and play around on blogs!