cozy konjac root ”rice” & vegetable soup

creamy & comforting. nourishing & satisfying.

konjac is an herb that grows in parts of Asia. it’s a prebiotic root that is used to make a rich source of soluble dietary fiber. wonderful for gut health & digestion, & is thought to reduce allergic response and improve wound healing in the skin. it is mostly tasteless and very low calorie. a great food to add in for extra fiber and healthy carbohydrate metabolism.

in a large pot, add:

6 c organic grass fed bone broth

1 c sliced mushrooms (any kind or a variety! i used organic shiitake + white)

4 large carrots, sliced

1 bunch of organic asparagus, chopped

1 red onion, diced

1/4 c organic ghee or 2 T lard

1 can organic full fat coconut milk

1 t hing or 3 fresh minced garlic cloves

sea salt & black pepper to taste

3 T acv

-bring all ingredients to a boil, then simmer for 20-25 minutes until soft.

stir in:

2 bunches of dark leafy greens, washed, rolled up & cut into ribbons (i used dandelion + red kale)

3 c drained & rinsed konjac “rice” or any pre-cooked rice/grain of your choosing

-simmer until greens are wilted, taste for seasoning & adjust as needed. serve with fresh cilantro, pomegranate, & a toasted slice of my hearty sprouted seed bread.