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Hearty Veggie Soup
Ingredients
- 1/2 onion, diced
- 1 clove garlic, crushed or minced
- 1 1/2 large carrots, diced
- 1 1/2 potatoes, diced
- 1/2 cup of the diced autumn squash
- 1 large tomato, diced
- 2 ribs celery, diced
- 1 small zucchini, diced
- 1/2 red pepper, seeded & diced
- 1/2 jar of cannellini beans, rinsed
- 1/4 cup of fresh chopped parsley, additional 1 tbsp for garnish
- Sea salt or Himalayan salt
- 1/4 cup of fresh chopped parsley, additional 1 tbsp for garnish
- Additional Veggies Required (Broth)
- 1/8 onion
- 1/8 small cabbage
- 1 small zucchini
- 2 carrots
- 2 ribs celery
- 1/4 red pepper
- Filtered water
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Directions
- Run all broth veggies through a juicer. Set aside.
- Add diced onion and garlic with 1 to 2 tbsp of filtered water in a large pot.
- Steam fry for a few minutes until you see onions are translucent.
- Add broth & 1 cup filtered water.
- Heat broth.
- Add carrots, potatoes and squash. Simmer for 5 minutes.
- Add celery & zucchini. Simmer for 5 minutes.
- Add peppers, tomatoes and cannellini beans. Simmer for five more minutes.
- Add a little amount of water about ½ cup if you see broth seems too little.
- Test for flavor.
- Season with sea salt or Himalayan salt.
- Stir in chopped herbs.
- Garnish with the fresh chopped basil & parsley.
- Sprinkle with the hemp nuts for a good protein measure.
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