A list of the foods you will need to make the basic recipes from the lessons. This does not include cooking from the book "100 Soup Recipes for Every Occasion"! This is just the bare minimum of the course video tutorials that I recommend you make in order to master all the basic processes and techniques.

Watch the overview in the video, and there is a list in text form below.

For broths:

Carrots
Celery in stalks
Onions
Soy sauce

For Asian broths:

Dried shiitake
Kombu algae

For soups

Vegetables:

Carrots
Leeks or onions, red onions
Celery stalks
Pumpkin
Tomatoes
Potatoes
Garlic
Broccoli
Celery root
Bell peppers yellow and red
White Cabbage
Beets
Mushrooms
Avocado
Zucchini
Cucumber
Radish
Tomato paste
Ginger
Curcuma
Lemon, lime
Italian herbs (rosemary, thyme, sage, oregano)
Bay leaf
Basil fresh or dried
Coarse or pink Himalayan sea salt
Green lentils
Beans
Chickpeas
Whole spelt
Buckwheat pasta
Pasta rolls
Tofu
Seeds: flax, sesame, pumpkin seeds, sunflower seeds
Coconut milk
Greens: cilantro, parsley
Kala namak black salt
Food deactivated yeast
Miso Paste
Vegetable oil (extra virgin olive oil, mustard oil, or avocado oil)

For seasoning:
Celery, parsley, parsnip root
Dried onions
Dried garlic
Paprika

Doterra essential oils - optional

Food Deactivated Yeast

Those encountering this product for the first time confuse them with regular baker's yeast, or ask, can I deactivate regular yeast at home?