1 head cauliflower, cut into florets
1-2 cups chopped zucchini
1 cup chopped leeks (or 1/2 cup leek and 1/2 cup onion)
1 cup chopped celery
1/2 cup fresh parsley
1/2 cup of water or vegetable broth
2 tbsp Tonic Supreme
Celtic Sea Salt and dulse flakes to taste
Optional: Add 1/2 cup pine nuts at the end
This recipe can be served:
- raw/cold: mix and drizzle with olive oil for a chunky, vegan vegetable salad.
- cooked: Saute leeks (& onions) in olive oil. Add zucchini, cauliflower, celery, parsley, and broth. Simmer until tender. Toss with dulse flakes and Tonic Supreme.