Zucchini Soup
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Ingredients
- 1 medium zucchini, cut in ½ inch diagonal slices
- 5 dried shiitake mushrooms, soaked and sliced
- 4 ounces tofu
- ½ teaspoon sea kelp
- 5 cups of water
- 1 tablespoon extra-virgin olive oil
Instructions
- In a soup pot, bring water to a boil and add all the ingredients. Cook for 5 minutes and serve with whole grain bread.
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