7 Vegetable Soup

A bowl of soup is a great way to begin a meal or a great meal itself. On a trip to Europe a few years ago I appreciated beginning each meal with a soup. The liquid in the soup was satisfying and created a feeling of satisfaction where one did not need to consume a heavy meal. Soup as a starter to a meal is a way to be YogaLean.

This soup is simple to make. The LEEK is the secret ingredient here. The volume you make is up to you. This recipe is for 6 servings.

Base Ingredients:
1 Leek
4-6 Small Red Skinned Potatoes or 1 Large Potato
1 Onion
2 Carrots
4-6 Cloves Garlic
4 Small Fingerling Sweet Potatoes or 1 Large
1 Stalk Celery
Bay Leaf
Vegetable Broth

Variations:
Add beans, meat, or chicken if you wish a protein added to the soup
Substitute a shallot for the onion
Substitute turnip for sweet potato or carrot

Instructions:
1. Cut vegetables into approximately the same size and add to soup pot
2. Add 1 Bay Leaf
3. Add 6 cups of Low Sodium Vegetable Broth (the amount of liquid you use determines how much
broth you have…more liquid will make a soup with more broth compared to vegetables)
4. Bring to a boil then cover and reduce heat to medium low. Cook about 1 hour. Check after 45
minutes to see if vegetables are tender. The smaller you dice the vegetables, the faster
they cook!

Serve:
Garnish with sesame seeds, rosemary, basil, or parsley
Serve with a Gluten Free roll or a sandwich or salad on the side
With a cup of tea