Alkaline Electric Vegan Soup Joumou

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and less expensive than beef.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

Butternut squash offers similar flavor and texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium and is often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity and flavor.

Scoop out the seeds from the kombucha squash and butternut squash.

Boil the squash for approximately 20 minutes or until al dente, adding a little salt for flavor.

Remove the squash from the pot and take off the skin.

Blend the squash with spring water until smooth, which should take no more than 2 minutes.

Rehydrate the porcini mushrooms by soaking them in warm water.

In a large soup pot, heat 2 tbsp of grapeseed oil over medium heat.

Add 1 chopped yellow onion to the pot and sauté for 2 minutes.

Add the Borah bananas and scallions to the pot and sauté for another 2 minutes.

Pour the blended squash into the pot with the sautéed vegetables.

Add half a packet of Kabul pasta to the pot.

Add the rehydrated porcini mushrooms to the soup pot.

Add the spices: 2 tbsp sea salt, 1 tbsp dill weed, 1 tsp oregano, and 1 tsp African bird pepper to the pot.

Mix all the spices into the soup and let it cook down for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary