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Vegetable Detox Soup

Ingredients

Scale
  • 2 Tbs EVOO (extra virgin olive oil)
  • 1/4 of a Sweet Onion chopped
  • 1 thumb of Ginger peeled and finely chopped
  • 2 Tbs Fresh Thyme chopped
  • 2 Tbs Fresh Rosemary chopped
  • 4 cups Vegetable Broth
  • 2 large Carrots chopped
  • 1 medium Zucchini chopped
  • 1 large handful of Spinach/Arugula mix
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper

Instructions

  1. In 6 QT Dutch Oven add EVOO and heat over med/high heat
  2. When oil is warm add Onion, Ginger, Thyme, and Rosemary
  3. Sauté 2-3 minutes until fragrant
  4. Add Vegetable Broth, Carrots, Salt, and Pepper
  5. Reduce heat and simmer 10 minutes or until Carrots have softened just a bit
  6. Add Zucchini and simmer 5 minutes
  7. Add Spinach/Arugula mix
  8. Remove from heat and serve
  9. Note: Taste the soup as it’s cooking and add more Salt/Pepper to your liking if needed)
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