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Vegetable Soup

Nutritious and tasty, this vegetable soup contains all the nutrients (amino acids, vitamins, and minerals) and delicious flavor that you need for good heath. Get well and stay well eating this soup. Nutritionists recommend homemade, gently cooked vegetable soup to boast immunity. Really Healthy Foods in combination with proper supplements are necessary to bring you back to good health and are key to living a healthy life and recovering from illness.

This soup is perfect for children and babies, athletes and professionals, people with cancers, peoples with poor digestion, families and individuals – it is versatile, easy to prepare, and full of nutrients making it the perfect meal for all types of people.

When putting together this recipe be sure to use as many vegetables as you can get a hold of in your kitchen. A good variation of colours (reds, greens, yellows, purples, etc) will make for a full flavor and large nutrient profile.

Make a big pan of soup to last you each week. Make it, refrigerate it, and you’ve got a quick lunch or dinner all week long.

Yields1 Serving
 Olive Oil
 Red Onion
 Carrots
 Garlic
 Green Beans
 Bell Pepper
 Cauliflower
 Courgette (Zucchini)
 Asparagus
 2 Jars of Tomatoes
 Boiling water
 Sea Salt
 Vegetable Bouillon
 Coriander (Cilantro)
 Spinach
 Garden Peas or Chickpeas or Lentils
 Garlic Oil
1

1. For this recipe you will need a big soup pan – the bigger the better. To start, pour a small amount of olive oil in your pan (just enough to cover the base of the pan) and warm gently.

3

2. Add one small to medium red onion chopped and 4 medium chopped carrots to the pan.

5

3. Stir the onion and carrots in the oil to start to cook together. Next add 4 cloves of pressed garlic, a bunch of chopped green beans, and one half a large bell pepper. Stir together and cook for a few minutes with a lid covering the pan.

7

4. Once the vegetables have started to cook you need to add the rest of the veggies: 1/2 a cauliflower, 1 sliced courgette (zucchini), small bunch of asparagus, 2 medium size jars of tomatoes whole or chopped with juices, and 2 pints (4 cups) of boiling water. (Always change the vegetables if there is something you would rather eat. If you are willing to try our recipe first, you might be surprised at what vegetables you enjoy today that might have disliked as a child.)

9

5. Next add in your flavoring: 1 tsp sea salt, 1 heaped tsp of vegetable bouillon, and bunch of coriander (cilantro) or other fresh herbs you enjoy.

11

6. Leave the soup to simmer for 5 minutes. Do NOT bring the soup to a boil. This soup is only cooked at a low heat to keep the nutrients of the vegetables in tact.

13

7. In the very last minute, move the soup pan off of the heat and add small packet (small bunch) of fresh spinach. Spinach does not needs much cooking, so you are simply warming it in the pan. The more raw you keep the spinach the better it is for our health and the better it will taste. Push the spinach down into the pan and leave it to warm for a minute until the spinach is broken down.

15

8. Next you need to blend the soup. You are free to serve the soup without blending. We recommend blending to achieve a nice smooth consistency and serve a soup that is easier to digest. You may use whatever blender or food processor you would like, but I like to to use an easy to clean hand-held blender.

17

9. After blended feel free to add garden peas (fresh or frozen and cooked), chick peas, or lentils for a really extra healthy soup.

19

10. To finish I like to add garlic oil for a nice extra flavor and smooth look.

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Serve this soup hot right after cooking or let it cool down and put it in the fridge for later. The soup will keep for as long as it takes you to eat it. In order to keep the life of the soup, make sure it is stored in an airtight container.

As with any tasty and nutrition dish it will only take a week or two to eat a big batch. Great for kids, good for babies fresh weaned from breast milk (if completely blended), and perfect for lunch at the office or a quick delicious meal when you do not have the time to cook.

Ingredients

 Olive Oil
 Red Onion
 Carrots
 Garlic
 Green Beans
 Bell Pepper
 Cauliflower
 Courgette (Zucchini)
 Asparagus
 2 Jars of Tomatoes
 Boiling water
 Sea Salt
 Vegetable Bouillon
 Coriander (Cilantro)
 Spinach
 Garden Peas or Chickpeas or Lentils
 Garlic Oil

Directions

1

1. For this recipe you will need a big soup pan – the bigger the better. To start, pour a small amount of olive oil in your pan (just enough to cover the base of the pan) and warm gently.

3

2. Add one small to medium red onion chopped and 4 medium chopped carrots to the pan.

5

3. Stir the onion and carrots in the oil to start to cook together. Next add 4 cloves of pressed garlic, a bunch of chopped green beans, and one half a large bell pepper. Stir together and cook for a few minutes with a lid covering the pan.

7

4. Once the vegetables have started to cook you need to add the rest of the veggies: 1/2 a cauliflower, 1 sliced courgette (zucchini), small bunch of asparagus, 2 medium size jars of tomatoes whole or chopped with juices, and 2 pints (4 cups) of boiling water. (Always change the vegetables if there is something you would rather eat. If you are willing to try our recipe first, you might be surprised at what vegetables you enjoy today that might have disliked as a child.)

9

5. Next add in your flavoring: 1 tsp sea salt, 1 heaped tsp of vegetable bouillon, and bunch of coriander (cilantro) or other fresh herbs you enjoy.

11

6. Leave the soup to simmer for 5 minutes. Do NOT bring the soup to a boil. This soup is only cooked at a low heat to keep the nutrients of the vegetables in tact.

13

7. In the very last minute, move the soup pan off of the heat and add small packet (small bunch) of fresh spinach. Spinach does not needs much cooking, so you are simply warming it in the pan. The more raw you keep the spinach the better it is for our health and the better it will taste. Push the spinach down into the pan and leave it to warm for a minute until the spinach is broken down.

15

8. Next you need to blend the soup. You are free to serve the soup without blending. We recommend blending to achieve a nice smooth consistency and serve a soup that is easier to digest. You may use whatever blender or food processor you would like, but I like to to use an easy to clean hand-held blender.

17

9. After blended feel free to add garden peas (fresh or frozen and cooked), chick peas, or lentils for a really extra healthy soup.

19

10. To finish I like to add garlic oil for a nice extra flavor and smooth look.

Vegetable Soup

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