Ingredients

  • 1 T. olive oil
  • 1 medium onion chopped
  • 2 garlic cloves diced
  • 2 celery stalks diced
  • 1 oz. Rum
  • 3 cups water
  • 6-8 oz. microgreens (mixed broccoli and cauliflower)
  • 1 T. Dried parsley
  • ½ tsp. Thyme
  • 1 tsp. salt
  • 1 large potato cubed
  • 2 carrots coined.

Directions

This recipe can be scaled up and made in either a Crockpot or coffeepot. Since I am cooking for one, I used my coffeepot

  • Add oil to pot and put on hot plate of coffeemaker.
  • Chop onions, dice celery and garlic add to the pot
  • Add rum
  • Add three cups of water to the coffeemaker and let it drip into the pot. This will heat up everything quicker.
  • When onions are soft (about 1 hour), add the microgreens and cook for 1 hour more.
  • Add spices and salt to the pot. Mix thoroughly.
  • Place in blender and blend until the consistency of pea soup.
  • Coin carrots and add to pot.
  • Dice potatoes into ½ inch cubes and add to pot.
  • Cook for 4 more hours and serve.

Nutrition

  • 150CALORIES
  • SODIUM 640mg
  • FAT 3.5g
  • PROTEIN 3g
  • CARBS 22g
  • FIBER 4g