Ginger Turmeric Vegetable Tea Soup
4 Tbsp. Ginger Turmeric Herbal Tea
1 cup carrots, chopped (approx. 2 sticks)
½ cup celery chopped (approx. 2 stalks)
1 green onion
½ cup bean, alfalfa, or broccoli sprouts
1 cup button mushrooms
4 cups vegetable broth
2 Tbsp. lemon juice
1 tsp. Cumin - Ground
2 grinds Pirate's Bite Spice Blend (optional)
4 oz. rice noodles
1 cup carrots, chopped (approx. 2 sticks)
½ cup celery chopped (approx. 2 stalks)
1 green onion
½ cup bean, alfalfa, or broccoli sprouts
1 cup button mushrooms
4 cups vegetable broth
2 Tbsp. lemon juice
1 tsp. Cumin - Ground
2 grinds Pirate's Bite Spice Blend (optional)
4 oz. rice noodles
BRING 4 cups of water to a boil (212°F). Remove from heat and add Ginger Turmeric Herbal Tea. Steep for 7-8 mins. Using a sieve, filter steeped tea into a large pot. Discard used herbal tea.
MEANWHILE, chop carrots, celery, and green onion. Add chopped veggies, sprouts and mushrooms to the large pot and set on medium heat.
ADD 4 cups vegetable broth, lemon juice and spices. Simmer for 30 mins.
ADD rice noodles and increase heat. Boil for 4-5 mins. Reduce heat and warm until ready to serve.
MEANWHILE, chop carrots, celery, and green onion. Add chopped veggies, sprouts and mushrooms to the large pot and set on medium heat.
ADD 4 cups vegetable broth, lemon juice and spices. Simmer for 30 mins.
ADD rice noodles and increase heat. Boil for 4-5 mins. Reduce heat and warm until ready to serve.