Vegetable Soup

Category: Soups  


~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.