| 14 | 50 | 213 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 30 min | 6 |
| 1 large head | Cauliflower (use a purple cauliflower for higher antioxidant value!) |
| 1 large potato | Sweet potato (peeled and diced) |
| 1 cup | Brussels sprouts (fresh or frozen) |
| 6 medium | Carrots (rainbow carrots if you can find them) |
| 3 medium potato(s) | Red potato (diced) |
| 237 ml | Bone broth, Organic (Chicken Bone broth low sodium) |
| 237 ml | Water |
| 2 tbsp | Garlic (powdered or minced) |
| 1/2 tbsp | Ginger, ground |
| 2 tbsp | Peppercorn (rainbow peppercorn if you can find it) |
| 3 leaf | Bay leaf |
| 1 tbsp | Cumin |
| 1 tbsp | Himalayan sea salt |
| 1 tsp | Cinnamon (Ceylon Cinnamon; ground, or 1 stick in the pot) |
Makes 6 servings (each serving is 8oz. or 1 cup)
- Wash all vegetables. Peel sweet potato. Dice all vegetables to your liking and place in a soup pot.
(Or instant pot/pressure cooker).
TIP: I recommend removing the leaves and stem from the cauliflower head after cleaning but leave it whole place on top of all the other vegetables in the pot instead of dicing it.
- Add 8oz bone broth and 8oz water.
- Add all desired spices and bay leaves. Stir in the pot to make sure its well blended.
IF PREPARING ON STOVETOP:
- Bring to a boil for 2 minutes, then reduce to medium heat and let simmer for 30-minutes or until vegetables reach desired tenderness.
IF PREPARING IN INSTANTPOT/PRESSURE COOKER:
- Use soup setting. Low pressure for 30-minutes.
NOTES:
- Use vegetable broth or make your own stock to make this dish vegan/animal free.
- Add any spices that you like to change the flavor to this soup.
- Add 1/4 cup nutritional yeast for extra plant-based protein and B-Vitamins!
- Pair with any protein that you like! This soup is a great base to add chicken, turkey, beef, shrimp, Cod, tofu, lentils and more!
| Vegetables | 5.4 |
