Japanese Yam Soup
Print Recipe
Recipe by Amare
Servings
4
Servings
4
Japanese Yam Soup
Print Recipe
Recipe by Amare
Servings
4
Servings
4
Ingredients
  • 1/2 small cabbage head
  • 8 cups vegetable broth*
  • Filtered water as needed
  • 3 cups hemp or preferred milk from the Reboot+ Boosters
  • 1-2 tsp. coconut oil
  • 2 tsp. chopped walnuts
  • 5 medium sized Japanese Yams with peel or yam of choice
  • 1 large onion
  • 3 celery sticks
  • 4 cloves of garlic, minced
  • 1 large beet
  • 1/2 bunch parsley
Servings:
Instructions
  1. Wash vegetables and chop into bite-sized pieces.
  2. Add vegetables, salt, pepper, broth, and filtered water to a stock pot.
  3. Cover and cook on medium/high heat for 30
  4. minutes, stirring periodically until tender.
  5. Remove lid, reduce heat, and add preferred milk. If you would like the soup pureed, transfer to a blender and blend to desired texture.
  6. Portion into bowls. Stir 1-2 tsp. coconut oil into each.
  7. Season with salt and pepper. Garnish with walnuts.
  8. Makes 4 servings
Recipe Notes

This quick soup can be used as a “biome balancing” meal or snack at any time, whether rebooting or not! Choose organic and local options whenever possible.