Organic Veggie Soup and Polenta Egg Salad
Here’s a soup and salad dinner I made using a ton of local Hawaiian vegetables. I like to use whatever is in season. I have never added polenta to my salad’s but for this recipe it is the perfect fit.
EGG SALAD
Boil and slice Organic Eggs
1-2 cups cooked Polenta
Veganaise
Mustard
Serve on top of Gluten free Bread
PLAIN GREEN SALAD
Olive Oil Lemon Dressing
VEGGIE SOUP
Dice up in bite size pieces and saute in olive oil:
Onions
Parsnips
Celery
Yellow squash
Zucchini squash
Kombucha squash
Sweet potatoes
Chop/mince garlic
Add Broth:
Organic Vegetable broth / Organic Bone broth / Organic Chicken broth / Organic Beef / Water
Towards the end add:
Swiss chard
Kale
Chopped Avocado