I went a little crazy with the seeds. A rumbling stomach was to blame.

This soup is cleansing to the body, full of nutrients, and packed with flavor.  I’m a big advocate of making extra portions of food and giving them second and third lives as new dishes–this soup is no exception. I incorporated some leftover soup into grains (leftover) and veggies (previously washed and cut) for a creamy creation that took less than 10 minutes to make.  Who says you can’t eat convenient food that’s amazingly good for you and makes your taste buds sigh with delight?

Recipe

2 tablespoons olive oil

4 medium carrots, sliced ¼ inch thick

¼ green cabbage, chopped

¼ onion, chopped

2 garlic cloves, chopped

1 tablespoon fresh ginger root, peeled and chopped

2 cups organic vegetable broth

Salt and pepper to taste

Heat oil in a deep sauté pan.  Add carrots, cabbage, onion, and garlic.  Sauté until carrots are tender and onion is translucent.  Take off heat.  In a blender or food processor, add sautéed veggies and remaining ingredients.  Blend until smooth.  If you don’t have enough room in your blender or processor, do this in two batches. Add blended mixture back into sauté pan and heat through.  Salt and pepper to taste.  Sprinkle with toasted seeds.