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Paleolithic Caveman

Light Vegetable Soup

Paleolithic Raw Food Recipe

Light Vegetable Soup with vegetables of onion, carrots, zucchini with fresh parsley, thyme and pepper.

Light Vegetable Soup


1/4 cup diced onion
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
2 teaspoons chopped fresh parsley
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 cups water

Recipe Directions

In a 1-1/2 quart saucepan, cook onion until translucent; add all other ingredients except water. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes. Add water and bring to a boil. Reduce heat to medium and cook until vegetables are soft, about 20 minutes. Remove from heat and let cool slightly.

Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth. Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot.

Nutrition Information

Yield: 2 servings

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