1 container of Organic No Chicken Broth (or another vegan broth)
4 c of water
1 c of chopped carrots
1 c of chopped celery
1 c of chopped onion (approx. ½ an onion)
½ tsp of black pepper
½ tsp of sea salt
1½ tsp of thyme
1½ c of peas (fresh or frozen
1 c of chopped potatoes (approx 1 Russet or 3 Baby Reds/Yukons)
1 c of chopped broccoli (fresh or frozen; if using frozen broccoli thaw in a bowl of warm water before chopping)
1 tbsp of safflower oil (you can also use 2 tsp of safflower oil with 2 tsp of olive/flaxseed oil instead)
Optional: 1 cup of marinara sauce
Instructions
In a large soup pot, over medium heat, add the broth and water. Be sure to cover the pot with a lid.
Chop and add each ingredient one at a time for proper cooking time. After adding the carrots, celery, and onion (covering the lid between prepping and adding each) measure and stir in seasonings and cover again for 5-10 minutes. Take a few minutes to tidy up. Tip: Kitchen tools such as the Genius Dicer can reduce chopping time. Be sure to wet blades beforehand for easy use.
Measure and set aside corn and peas in a medium sized bowl.
Chop potatoes and broccoli and add to medium sized bowl. Empty bowl into soup pot.
Cover and cook for 5-10 minutes depending on your preference with how soft the veggies are.
Stir in safflower oil and serve.
Recipe by Holistic Living With Rachel Avalon at https://rachelavalon.com/healthy-homemade-vegetable-soup-recipe/