EPIC HEALTHY VEGGIE SOUP RECIPE | Vlog #26 | Annie Jaffrey

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VEGGIE SOUP RECIPIE

(I like to make big portions so I can have left overs the following days, so adjust quantities as needed.)

All of these are approximates - you don't need “exact” measurements for any of these ingredients. Go by what you have / what you like :)

Carrots (4)
Celery (5 stalks)
Leek (3)
Parsnips (2)
Sweet potato (2 - you can also use regular potato)
Ginger (1-2 tbsp grated)
Onion (1)
Garlic (2 cloves)
Parsley (1 bunch)
Veggie stock (4 tbsp - adjust per taste)
Turmeric (1 tbsp)
Black pepper
Pink himalayan sea salt
Lemon (juice from 1-2, stir in before serving)

1. Fry onion and garlic for a few minutes (in either a dash of water or coconut oil)
2. Add in all the veggies (leave some of the parsley on the side for garnish)
3. Fill with water
4. Bring to boil, then allow to simmer until all veggies are tender
5. Before serving, stir in the juice of 1-2 lemons (or per taste)
6. Garnish with fresh black pepper, pink salt & parsley ♥
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