Feel-Good Veggie Soup
“I ate a lot of soup during my weight-loss journey. I actually started growing my own vegetables and would make a batch of veggie soup for the entire week, storing it in my fridge.”
–Sandy Cook
Ingredients
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 tablespoon coconut oil
- 1/4 green cabbage, sliced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 tomatoes, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 32-ounce package sodium-free, fat-free chicken stock
- 2 teaspoons cayenne pepper
- 2 teaspoons curry powder
- 1 teaspoon tumeric
- 1 teaspoon basil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste (optional)
Preparation
Sauté garlic, onion and celery in coconut oil until translucent. Put into large stockpot along with the rest of the vegetables. Add water to cover, then add chicken stock. Add spices and cook until veggies are tender and soft. Season to taste. Puree 1 cup of soup in blender and add back to remaining soup to add texture.
Variation: Try adding some canned pumpkin and 1 teaspoon cinnamon for extra flavor.
