Anything that can grind food.
Small saucepan (used a small non-stick milk pan and was happy not to brush the large pan)
|20g (chopped for soup)|
|280g (for juicing)|
|50g (for juicing)|
|100g (for stir-frying)|
Kagome Wild Life 100
|100 ml (for soup)|
|5 ml (for stir-frying)|
|*5ml (for soup, optional)|
|15ml (to taste)|
|80 g (customized)|
Black/white pepper, salt
Quick 320-calorie vegan eggplant and cabbage soup for one The recipe
Put the tomato cabbage for juicing in the machine and squeeze it well, the finer the better!
Heat the olive oil in a small pan, add the torn cabbage and sauté on low heat for a while.
Pour the squeezed mixture, (olive oil, optional) kagome Wild Life 100 and canned beans into a saucepan, bring to a boil, cover and simmer for 5 minutes.
Serve in a bowl with the wine vinegar and season with salt and black and white pepper to taste
*The reason why I use Fuchsia extra virgin olive oil is because of its fragrance and its interaction with vinegar.
*If you like acidity, you will like it more, and you usually use it to make vinaigrette.
*I feel like tomato juice should be a little better, because I tried the No Sugar, No Salt of Vegetable Life 100, it is a little sweet, so it just balances out the flavor of the soup, and the regular red vegetable juice should work!
*With canned Ouygens chickpeas! It’s both protein and satiating.
*I’m not sure if I’m going to be able to do that, but I’m not sure if I’m going to be able to do that.