Home > Paleolithic Recipes > Light Vegetable Soup


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

Ingredients

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

You may also like...






One Buck One Book



OfficialHCGDietPlan.com