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About the Recipe
Mineral-rich, hydrating, and deeply calming. Great for light digestion.
Ingredients
1-2 cups of noodles (wheat, rice, or udon, prepared according to package instructions)
2 tsp ghee or coconut oil
1 tsp cumin seeds
1 cup chopped green beans
1 cup zucchini slices
½ cup grated carrot
¼-½ tsp of pink salt
2 cups water (or enough to cover the vegetable)
A few saffron strands
1-2 tbsp chopped fresh cilantro
Preparation
Start the noodles in advance.
Sauté cumin seeds in the ghee/coconut oil.
Add the veggies and salt and continue to sauté until almost browned; this will add flavor to your soup.
Add the water and cook until the veggies are soft and the flavors are infused into the water.
Stir in saffron just before removing from the heat (saffron is very delicate and should be added at the very last minute to maintain its healing properties).
Garnish with fresh cilantro.
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