ingredients:
- 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)
instructions:
- 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.
