Great Vegetable Detox/Mineral Soup

Ingredients:

2 yellow onions-skinned and cut in slices

Olive oil and/or coconut oil

Whole head of garlic-crushed or thinly sliced without skins

Organic diced tomatoes with juice (2 cans)

5 organic beets (steamed for 30 minutes) and sliced

2-3 sweet potatoes-sliced

1 pound of thinly cut organic carrots

2 tbsp Basil

1tsp marjoran spice

1 tsp celtic sea salt

2 cartoons of Pacific brand organic vegetable broth

Plcace 3-4 Tbsp of olive oil in a large pan and saute onions and garlic under medium heat for 5 minutes. Be careful not to heat the olive oil to high or it will brown and form trans fats. Add vegetable broth, tomatoes, carrots, beets, sweet potatoes and all spices. Bring to boil and then simmer on low heat with lid for 20 minutes. Uncover and let simmer for another 10 minutes. Test the beets, carrots, and sweet potatoes to ensure they are cooked. Serve with shredded Mozzarella cheese on top. This soup will keep for a week and I am told can be frozen if pasta is not added.

Children will often eat the broth and some parents “blenderize” half of the vegetables after cooking and add them back to the soup to make it thicker and easier for the child to eat.

I sometimes add fresh kale after soup comes to boil. The Kale will cook down into the soup. One can also add other vegetables, pasta, rice, or beans if so desired.

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