- 1 head broccoli, chopped ($.89)
- 10 ounces mushrooms, sliced ($2.49)
- 1 medium onion, chopped ($.05)
- 1 tablespoon olive oil ($.10)
- 1 tablespoon agave ($.10)
- 1 tablespoon balsamic vinegar ($.10)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of basil
- 1 avocado ($1.49)
- 1 1/2 cups water
- red pepper flakes
- salt and pepper
make this creamy and hearty, the veggies are marinated and
dehydrated just a bit before making the soup. This is optional and it makes a delicious soup with this step.
Chop the broccoli and
onions and add it, along with the sliced mushrooms, to a container.
Whisk together the olive oil, agave, balsamic vinegar, garlic, salt,
and a touch of basil. Pour over the vegetables and shake or toss to
coat. Let marinate for about a half hour. Then pour into solid
dehydrator sheets and dehydrate for about another hour.
make the soup, set aside about a quarter of the marinated
vegetables. Take the rest and put in the blender with the avocado and
water. Puree until very smooth. Salt and pepper to taste if need,
and top with the reserved marinated vegetables and a bit of red
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.