Recipes - to your health

Everything But The Kitchen Sink Soup

Ingredients:

  • 2 Tbsp. olive oil
  • 2 onions, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 4 cloves garlic, minced
  • 1 celery root, cubed
  • 2 zucchini, cubed
  • ½ bag frozen broccoli
  • ½ bag frozen cauliflower
  • ½ bag frozen spinach
  • 2 frozen basil cubes
  • Salt and pepper, to taste

Directions:

Heat oil in a large soup pot. Sauté onions, carrot and celery until translucent, about 15 minutes. Add garlic, celery root and zucchini. Stir and let heat through. Add frozen vegetables and basil; stir. Add water just to cover and bring to boil. Season with salt and pepper, then reduce to a simmer. Cook for one and a half hours. Blend with an immersion blender and season to taste.

Garnish with roasted broccoli and garlic, if desired.

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