Cold-Season Soup

 Cold-Season Soup

FULL of awesome, immune boosting benefits. Easy to make, and CHEAP (meaning, no weird ingredients that you can only get a whole foods). You can add vegetables, take any away, but these are delicious and all have a purpose. 

Ingredients

48 Oz Vegetable broth

2 Carrots

1 Sweet potato

1 Yellow onion

1 Celery stalk bunch

1 Spinach bunch
1 can chickpeas

About a handful fresh chopped parsley

1-2 Tablespoons fresh rosemary

Juice and zest of 1 lemon

Whole Roasted Garlic Clove

Extra Virgin Olive Oil

Salt

Pepper

FIRST, roast the garlic. Slice the top off the whole garlic clove, sprinkle in some olive oil, and roast at 350 for about 40 minutes. Remove from oven and let cool for at least 10 minutes. 

In the meantime, chop your veggies...

That picture doesn't have the onion...oh well ;)

Chop the herbs....

Heat up a couple of tablespoons of olive oil in a pot, and squeeze the cooled garlic into the pot. Should jsut slide right out. Add other veggies and saute for about 5 minutes, maybe a little longer. Add the broth, chickpeas, herbs, lemon juice and lemon zest. Let simmer for another 15 minutes, or until the potatoes and carrots are soft. THEN add the spinach. 

Now if you know me, you know I HATE overcooked vegetables. Also, soggy veggies lose nutrients. 

Now you have a go-to soup for when the sniffles set in. Stay healthy, everyone :)

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