2 sm. yellow onions
1½c chopped celery
2 big carrots
2T avocado oil
1t black pepper
¼t cayenne pepper
2t Vegeta (make sure no MSG - it's been removed recently)
5 sm. red potatoes
6 lg. cloves garlic
a bunch of asparagus
cooked corn, cut from 5 cobs
½-1t Himalayan pink salt
Sauté and stir the first group of ingredients, adding the seasonings after about 7 minutes. (I didn't use any of the BTB soup base this time.). Add a couple cups of water and the next group of vegetables. Pour in about 3 additional cups of water and the soup. Stir gently to blend everything, cover and simmer 10 minutes. Check seasonings then serve. This is a quick, easy yet healthy, lunch or dinner. Combine with some crusty butter bread, and you're all set. . .Lin
No comments:
Post a Comment