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