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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

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.