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Ingredients (4 serves):
1 tablespoon olive oil
1/2 large onion (chopped)
2 cloves garlic (minced)
2 celery stalks (chopped)
2 carrots (sliced and peeled)
2 cups mixed vegetables (chopped, try cauliflower, zucchini, or green beans)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
6 cups vegetable broth
1 can of tomatoes
Heat oil in a large soup or stock pot. Add the chopped onion, minced garlic, chopped celery, and sliced carrots. Sauté, stirring for 3 to 4 minutes, until onions are soft but do not let them brown.
Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let them brown.
Add salt, garlic powder, thyme, and oregano stirring to coat the vegetables well.
Add bay leaf, vegetable broth and undrained tomatoes. Bring to a boil, stir, reduce heat, and simmer until the vegetables are tender - about 8 to 12 minutes.
Season to taste and garnish with parsley.
** For males or physically active females, add an additional 250g pumpkin.