squeeze out the juice with your fingers) Shoyu to taste (or a low sodium soy sauce) 1 whole scallion, sliced diagonally ¼ bunch watercress (discard tough stems)


Optional: Toasted Nori pieces


Bring 3 cups of water to a boil in a large pot. Add the carrot and daikon. Reduce to a simmer. Add red onion and cook 2 to 3 minutes. Add celery, broccoli, mushrooms and leek. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the scallion and turn off the heat. Serve in bowls. Top each serving with watercress or toasted Nori.


Note: You can make this soup into a miso soup by adding about 2 to 3 teaspoons of miso paste at the end. Dilute the miso with a little soup broth and add it to the soup at the end of the cooking, allowing it to simmer for about 2 to 3 minutes. W


For more nutritional and weight loss information, Vickie may be contacted through at 704-995-1951. www.YourBalancedHealthstyle; www.RenewWeightLoss.com


Vickie Bunzey Certified Holistic Health Coach Director, Renew Weight Loss www.RenewWeightLoss.com www.YourBalancedHealthstyle.com www.SimpleWholeFoodNutrition.com 704-708-4437 704-995-1951 Cell


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