Bok Choy and Yam Soup


Kick it up a notch, omit salt and add spices

















Gather:
Bok choy, yam, red bell pepper, red onion, mushrooms
paprika, curry
24 herbs and spices, Bragg's ® Sprinkle

Prep:
Bake yam at 400 degrees for 45 minutes the day before, refrigerate.

Chop:
Put in 3 small bowls:
Bowl 1 - 2 onion slices and 6 mushroom slices
Bowl 2 - peel and chop into bite size pieces 1 yam
Bowl 3 - 2 stalks bok choy including the greenery, 1/4 bell pepper.

Cook:
Cook this in a large frying pan, on medium heat.
Sauté the onions and mushrooms in 4 T water. 
Add 2 C water and bring to a boil.
Add flavorings: 1/2 t curry, 1/2 t Tabasco, 1/4 t paprika
Add the yam and heat for several minutes.

Pour in the veggies from bowl 3 just before serving.
Keep the veggies as raw as possible to save the nutrients.
Serves 4.


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