Vegetable Soup

Vegetable Soup
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  1. Vegetable broth (chicken or beef broth ok too)
  2. 2 table spoons of grapeseed oil
  3. 1 cup of chopped yellow onion
  4. 2 large carrots, diced
  5. 2 celery stalks, diced
  6. 1 large zucchini, cut into rounds then halves
  7. 1 large summer squash, cut into rounds then halves
  8. 1 small head of broccoli florets
  9. 1 small head of cauliflower florets
  10. 1 can of chopped tomatoes in juice
  11. Half a sweet potato, diced (a whole one if using more broth)
  12. 1 tablespoon of summery savory herbs
  13. Celtic sea salt and pepper to taste
  14. Italian parsley for garnish (optional)
  1. Cut all vegetables. In a large soup pot, saute the yellow onion, carrots and celery with grapeseed oil.
  2. Add cut zucchini and squash into rounds then halves or quartered and add to pot. Add the broccoli and cauliflower florets while stirring regularly for about 3-5 minutes.
  3. Add the broth (48-64 oz), tomatoes with their juice, and the sweet potato.
  4. Add seasonings and let cook on low for 30-45 minutes or until all veggies are soft.
  5. Use hand blender to puree soup.
  6. Can garnish with Italian parsley if desired.
Risa Groux Nutrition