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

1. Roughly chop all vegetables into even sized pieces.
2. 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.
3. 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. 
4. Toss in the shiitake mushrooms and zucchini. Simmer for another 30 min, or until all vegetables have reached desired texture.
5. Remove from heat and top with fresh parsley and coconut oil before serving.