Chunky Vegetable Soup

Steph recently cooked up this great Chunky Vegetable Soup from alkalinesisters.com. It's so good, we just had to share it again! This soup has lots of health benefits. Make enough of it and you can freeze it for next week too. Just remember, if you do decide to freeze and reheat, try if you can to slightly undercook the veg so that reheating doesn't overcook them, making them soggy.

Although this recipe calls for juicing veggies to make a broth, Steph bought her broth ready made from the Root Cellar.

Ingredients:

2 cloves garlic, minced or crushed
1 onion, diced
3 potatoes, diced
3 large carrots, diced
2 large tomatoes, diced,
1 cup diced autumn squash of your choice
2 small zucchini, diced
1 red pepper, seeded & diced
4 ribs celery, diced
1 jar of cannellini beans, rinsed (or dry beans, soaked and pre-cooked)
1/2 cup fresh chopped basil, additional 2 tbsp for garnish
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
Himalayan salt or sea salt

Vegetables to make broth:
1/4 onion
4 carrots
2 small zucchinis
4 ribs celery
1/2 red pepper
1/4 small cabbage
filtered water

Method:

Juice all broth vegetables and put to one side, alternatively, if you don't have a juicer, buy store bought vegetables or use left over stock or broth from another meal.

In a large pot add the garlic and the diced onion and about 2-3 tbsp of the filtered water, steam fry for a few minutes until the onions are translucent.

Now add your broth and one cup of water. Heat and add potatoes, carrots and squash. Simmer for five mins.

Add zucchini and celery and simmer for another five minutes, add your peppers, tomatoes and cannellini beans and simmer for 5 minutes more. If you seem low on broth add another half cup of water.

Season with salt and stir in chopped parsley and basil to taste.

Ladle into bowls and garnish with left over herbs.

Voila!

(Photograph also courtesy of alkalinesisters.com)