- 32 ounces chicken or vegetable stock (homemade is preferred)
- Four 5 inch strips of dried seaweed (Alaria - Wakame was used for this soup)
- 1 cup cut carrots
- 1/2 cup cut celery
- 1/2 - 3/4 cup diced mushrooms of choice
- 1/2 tablespoon parsley
- salt to taste
- 2 large cloves pressed garlic
- rice noodles or quinoa
Why seaweed? Seaweeds are rich in vitamins and minerals. With Wakame type seaweeds, you add vitamins such as: Vitamin A, Folate, Calcium, Magnesium, and even some Omega 3s.
A soup such as this one delivers a variety of vitamins and minerals, while remaining easy on the digestive system.
*optional: omit rice, and add other vegetables of choice such as chopped kale, diced squash, onion, beets and more. Crack open an egg or two into the boiling soup to add protein to your dish.