Any good healing program
takes a lot of vegetables! That’s why I like this very dense and
nutrient-packed soup that has more vegetables than broth. And as is my preference, it’s easy and fast
to make too.
After cooking, the veg can either be chopped fine in a food processor (not quite pureed) or the vegetables eaten chunky as cooked with some broth. I hope you enjoy it as much as I do.
- 1 large can chopped tomatoes with juice (or fresh tomatoes chopped)
- 1 onion
- 1-2 carrots
- 2 stalks celery
- 3+ cloves garlic
- kosher or sea salt, ground pepper to taste
- bell pepper (I like red )
- leeks (white part)
- asparagus
- green beans
- fennel bulb
- zucchini
- green cabbage, shredded
- collards or kale (leaves only)
- baby spinach (add toward the end)
- chopped cilantro, parsley, or basil (add toward the end)
- handful frozen green peas (just before turning off heat)
- brussel sprouts or broccoli (cook these separately and add at the end)
B.S. Nutrition Science