2 cups chopped broccoli florets
2 cups torn kale leaves
1 small carrot, peeled, cut in small pieces
1 cup watercress
1/2 small cabbage, chopped
1 zucchini, sliced
1 cup torn collard greens
3 cloves of garlic
1 inch of ginger root, peeled and chopped
3 turmeric roots, cut in pieces
2 oz. soba noodles (optional)
6 cups water
32oz vegetable broth, low-sodium, yeast free
(I like the Pacific, organic, low sodium Vegetable Broth)
Juice of 1 lemon
2 large nori seaweed sheets, cut into 1-inch strips (optional)
cayenne pepper to taste (optional)
sea salt and pepper to taste
1-In a medium pot, bring 3 cups of water to a boil. Add a pinch of salt and soba noodles. Cook the soba noodles until al dente, about 5 minutes. Drain and set aside.
1-Place all your remaining ingredients except the nori in a big pot and bring to a boil.
2-Cover and cook on low until all the vegetables are tender.
3-Just before serving, stir in the nori (if using)