Green Tea Vegetable Soup

Green Tea Vegetable Soup
Inspired by TheVegLife
MAKES APPROXIMATELY 1 QUART OF SOUP
Prep Time: 10 min
Cook Time: 4-5 hrs
Ingredients
- 4 cups of vegetable broth (I used mineral broth stored in my freezer)
- 2 green tea bags
- 1 yellow onion, chopped
- 2 stalks of celery, chopped
- 3 carrots, sliced into 1/4" rounds
- 1 sweet potato, peeled and finely diced
- fresh shiitake mushrooms, stemmed and sliced
- 1 zucchini, sliced into 1/4" quarters
- 1 tsp freshly ground black pepper
- salt to taste
- 2 bay leaves
- 2 cloves of garlic, minced
- 1 1/2 tsp ginger, finely grated
- 1/2 tsp ground turmeric
- 1/2 fresh lemon juice
- coconut oil, to taste
- parsley, for garnish
Instructions
- Roughly chop all vegetables into even sized pieces.
- In crock pot, add broth, onion, celery, carrots, sweet potato, salt, ground black pepper, bay leaves, garlic, ginger, turmeric, and lemon juice. Set to high and bring to boil.
- Add green tea bags. Steep for approximately 6 min and then discard bags. Allow crock pot to simmer for 2-4 hrs, or until vegetables have softened.
- Toss in the shiitake mushrooms and zucchini. Simmer for another 30 min, or until all vegetables have reached desired texture.
- Remove from heat and top with fresh parsley and coconut oil before serving.