From Dr. Joel Fuhrman’s revolutionary book Eat to Live
2 C. distilled water
2 C. soymilk
1 T. whole wheat flour
1 medium potato, diced
1 carrot, diced
1 large onion, diced
½ t. dulse (dried sea vegetable - similar to seaweed - you can find it in health food stores)
2 T. dried vegetable flakes (you could use VEG-it)
¼ t. Mrs. Dash
10 ounces Frozen Corn
Heat the water and soymilk together on a low flame. Mix in the flour, dulse, vegetable flakes, and seasonings. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add the frozen corn until it defrosts and the soup comes to a boil again.
2 C. distilled water
2 C. soymilk
1 T. whole wheat flour
1 medium potato, diced
1 carrot, diced
1 large onion, diced
½ t. dulse (dried sea vegetable - similar to seaweed - you can find it in health food stores)
2 T. dried vegetable flakes (you could use VEG-it)
¼ t. Mrs. Dash
10 ounces Frozen Corn
Heat the water and soymilk together on a low flame. Mix in the flour, dulse, vegetable flakes, and seasonings. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add the frozen corn until it defrosts and the soup comes to a boil again.
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