(ingredients listed in order of use)
3T avocado oil (or coconut oil)
1 chopped onion
2 bunches of carrots (peeled and chopped)
2T Himalayan pink salt (or sea salt)
1 tsp black pepper
1 yam (chopped)
1 zucchini (chopped)
3 stalks celery (chopped)
handful of parsley
1 big leap chard (choppped)
1T fresh thyme
1T fresh oregano
1/2 tsp cayenne
1 1/2 c tomato sauce
2T fresh basil
clean water-(enough to cover veggies an inch over top)
A few notes ahead of time:
~any combo of root veggies works well together ~fresh herbs are great and can vary, or substitute with dry, if needed ~if you have a hand held blender to blend soup, big chunks are fine ~sauteing onions and veggies first with seasonings adds more depth to the flavor, yet if in a hurry or using a crock pot, it will still be lovely all put in together at once ~get creative and you can make your own combo of veggies for this recipe ~have fun and enjoy the process!
Add oil to big pot with chopped onions, at medium heat. As onions are browning, add the rest of the veggies and the seasoning and herbs. Stir occasionally. Once onions are translucent, add enough water to cover the veggies and about an inch over the top. Once pot starts to boil, add tomato sauce. Keep stirring and this is a great time to taste the liquid and make sure the seasoning is to your liking. You may add more salt and cumin as needed. Once veggies are thoroughly cooked, use hand emulsifier and blend to a thick consistency. Add juice of lime and stir in. Top with garnish of fresh herbs and enjoy.
This can be reheated and used for other meals, too. Should last at least 3 days in the fridge, if there are any leftovers. You may also freeze and enjoy for another day.
(using organic ingredients help insure top quality health)