July 21, 2020

Almond Flour Muffins

Feeling under the weather? This nutritious soup will help kick it in the butt!


Approximate Prep Time:
  • 1 Tbl Coconut Oil
  • 1 Onion chopped
  • 2 Stalks Celery chopped
  • 3 Carrots sliced into 1/4" rounds
  • 2 Parsnips sliced into 1/4" rounds
  • Shitake Mushrooms rehydrated
  • Salt and Pepper to taste
  • 4 C Vegetable Broth I prefer low-sodium
  • 2 Green Tea Bags with Lemon
  • 1 tsp Black Peppercorns
  • 2 small Bay Leaf or 1 large
  • 2 Cloves of Garlic minced
  • 1-1/2 tsp of freshly grated Ginger
  • 1/2 tsp Ground Turmeric
  • Lemon halves optional, grilled
  • Parsley for garnish
  • Eggless Noodles
  • Crackers for serving


  • To begin, add the vegetable broth, bay leaves, turmeric, ginger and peppercorns to a large stock pot.
  • Tie the tea bags as I have shown here so they can steep in the liquid.
  • Bring the liquid to a boil, add the tea bags and simmer for about 2-3 minutes.
  • Remove the tea bags and strain the liquid to remove the bay leaves and peppercorns.
  • In a large saute pan, add the coconut oil, onions, celery, carrots and parsnips and season with salt and pepper.
  • Once tender, remove from the burner and add the garlic, allow the residual heat to cook it.
  • If you have a grill pan, heat to high and add the lemon halves for just a few minutes until caramelized. This step is optional.
  • Add lemon halves to the broth and boil for about 10 minutes. Remove the lemons.
  • While the broth is boiling, rehydrate the shitake mushrooms in hot water for 10 minutes, drain and rinse.
  • Prepare the noodles.
  • Combine the mushrooms, sauteed vegetables and broth.
  • Garnish with fresh parsley and serve with your favorite crackers.

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