Vegetable Soup With Kombu Broth
-6 cups water
-2 tbsp coconut oil, unrefined + cold-pressed
-2 strips of kombu or Maine sea kelp
-4 celery stalks, chopped
-4 carrots, chopped
-4 onions, sliced
-4 garlic cloves, sliced
-1/2 daikon radish, chopped
-1 tsp sea salt (Celtic, if possible)
-extra virgin olive oil, to drizzle
-any spices you like, such as cayenne or chili powder
1. Bring water to a simmer and add the coconut oil and kombu.
2. Let simmer with the lid on for 30 to 40 minutes so that the minerals in the kombu will be released into the broth.
3. Add the celery, carrots, onions, garlic, daikon and salt; bring back to a boil, cover and simmer for approximately 20 minutes, or until the veggies are cooked to your liking.
4. Drizzle each bowl with some extra virgin olive oil, sprinkle on some cayenne or chili powder and enjoy with a high quality protein and a salad.