Gung Hay Fat Choy

Welcome to the year of the Rabbit…..hop..hop..

According to the Chinese Calendar, the last time we saw the year of the rabbit was 1999.  Prior to that, 1987…1975….1963…1951…1939…..and 1927.  The rabbit is the 4th animal.  What animal represents your year of birth?  I’m a monkey…ooooh oohhh aaaah aaahhhh.  

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ROASTED VEGETABLE SOUP

I decided to make something very simple tonight, yet very satisfying. Dairy-free and Gluten-free once again  

As far as the ingredients are concerned, I didn’t really measure all of the veggies…. I just threw in whatever I had on hand:

• broccoli
• 2 carrots
• 1 onion
• 3 cloves of garlic
• 1 potato
• chopped thyme
• pinch of black lava sea salt
• 2 cups of organic free-range chicken broth
• olive oil to drizzle over veggies
• truffle infused olive oil to drizzle before serving

Like I said..this is the most simple soup recipe you will probably find (I can almost guarantee this ) 

So what exactly is black lava sea salt?  Looks like this:

According to its package, black lava sea salt is harvested in Hawaii and is rich in trace minerals.  It contains activated charcoal known for its detoxifying effects.  Goes great on salads and vegetables.  Exceptional on sushi, grilled steak, teriyaki chicken or tofu. 

Preheat your oven to about 400F.  Roughly chop your vegetables and spread out on cookie sheet.  Drizzle with some olive oil and sprinkle with the lava sea salt and fresh thyme.  Roast for about 15 minutes or until potato is tender. 

BEFORE ROASTING

AFTER ROASTING

While the veggies are roasting, measure out 2 cups of the low sodium organic free-range chicken broth into a microwave safe dish and microwave on high for 3 minutes or until hot.

Now put everything into your Vitamix.  If you don’t own a vitamix, you can place everything into a large pot and use an immersion wand or even in a food processor, but you’ll most likely need to blend in batches.

Now blend on high for about 3 minutes or until you see steam coming out of the lid.  Pour into a bowl and drizzle with Truffle infused olive oil. 

So creamy and tasty…one bowl was plenty filling. 

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I’m off to prepare an art project for tomorrow’ class. 

Have a great night

Bea

xoxo