Here's a fast and easy vegetable soup recipe that has great depth in flavour. I have adapted this recipe from Eating Alive by Dr. Jonn Matsen. Note: You'll need an immersion blender or a blender to make this recipe. Just make sure the soup is cool before placing in a blender. (Step 5) Ingredients: 2 potatoes, unpeeled, washed, cut into cubes 2 carrots, sliced thin 1 large onion, diced 6 cups of water or LOW SODIUM SOUP BROTH (low-sodium-soup-stock.html) 1 cup frozen peas 1 cup frozen corn 2 celery stalks, diced 1 small zucchini, diced 1 Tbs. each garlic powder and onion powder 2 tsp. dry parsley 1 tsp. kelp powder ½ tsp. each: basil and oregano Pinch of red pepper flakes Optional: 2 Tbs. unsweetened apple sauce Method:
Go here to print this recipe: recipe_compliant_vegetable_soup.docx |
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