Yesterday I made a soup that had all veggies, however it did have chicken broth for the base.
I paired it up with a spinach salad a very comforting dinner.
Even though there wasn't much protein(pecans and feta cheese in salad) I believe its nice to give our body a break and have all veggies.
ingredients:
2 boxes of organic free range low sodium broth(or organic veggie broth)
1 organic onion
3 stalks of organic celery
3 organic carrots
1/2 can of organic stewed plum tomatoes(they were left over )you could use a whole can
1 cup organic frozen green peas
2 cups organic frozen green beans
2 cups of chopped kale(organic if you can find it)
1 large organic sweet potato (not yam)
1 tsp dried basil
A dash of garlic powder
or any spices you like - or none
sea salt
saute onion in a little olive oil until slightly brown
add chopped chunky carrots celery sweet potato stewed tomatoes,
peas and kale and chicken broth
simmer and cook until veggies are tender
sea salt to taste
After bringing it to a simmer I transferred it to a crock pot where I cooked it on high for a few hours.
Leftovers are great.
Happy Eating
Coach Sandra
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