~Vegetable broth (or chicken or beef broth)
~2 tablespoons of grapeseed or coconut oil
~1 cup of chopped yellow onion
~2 large carrots, diced
~2 celery stalks, diced
~1 large organic zucchini, cut into rounds then halves
~1 large organic summer squash, cut into rounds then halves
~1 small head of organic broccoli florets
~1 small head of organic cauliflower florets
~1 can chopped organic tomatoes in juice
~Half an organic sweet potato, diced (a whole one if using more broth)
~1 tablespoon of summery savory herbs
~Celtic sea salt and pepper to taste
~Italian parsley for garnish (optional)
~Wash and cut all vegetables. In a large soup pot, saute the yellow onion, carrots and celery with oil.
~Add cut zucchini, squash, broccoli and cauliflower florets while stirring regularly for about 3-5 minutes.
~Add the broth (48-64 oz), tomatoes with their juice, and the sweet potato.
~Add seasonings and let cook on low for 30-45 minutes or until all veggies are soft.
~Use hand or regular blender to puree soup. If using regular blender, fill up ¾ full to avoid splattering and burning.
~Can garnish with Italian parsley if desired.