Summer Squash Noodle Soup (Summer Digestion Guide)

Ingredients:

1 large summer squash, spiralized 3 heads bok choy, chopped
1 bunch Swiss chard, chopped
3 sticks celery, chopped 3 leeks, sliced
3 tbsp rice molasses or coconut aminos

Toppings:

Handful of mung bean sprouts Handful of fresh basil Squeeze of fresh lemon

Instructions:

Simmer bok choy, chard, celery, and leeks in 4 cups water for 30 minutes. Add spiralized squash for final 10 minutes. Ladle into bowls and top with sprouts, basil, and lemon.

Benefits:

A cooling, gut-friendly soup with vibrant fresh toppings to nourish and cleanse.