Comforting vegetable soup Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 45 ml (3 tbsp) olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, pressed or minced
• 3 celery stalks, with leaves, chopped
• 3 medium carrots, peeled and cut into small cubes
• 480 g (8 cups) cabbage, cut into thin strips
• 450 g (3 cups) butternut squash, peeled and cut into small cubes
• 400 g (4 cups) turnip, peeled and cut into small cubes
• 1 litre (4 cups) chicken broth (or vegetable broth for the vegan version)
• 796 ml (28 oz) diced tomatoes
• 796 ml (28 oz) crushed tomatoes
• 2.5 ml (1/2 tsp) sea salt
• 1 ml (1/8 tsp) pepper

PREPARATION

1. In a large saucepan, heat oil.  Brown the onion and garlic for about 3 minutes.  Add celery, carrots, cabbage, squash and turnip. Cook over low heat, lid closed, for 10 minutes. Add a little water if necessary, to prevent the vegetables from sticking to the bottom of the pan.
2. Add broth, tomatoes, salt and pepper. Bring to a boil, cover and cook over low heat for about 40 minutes, or until vegetables are tender.
3. Adjust the seasoning to taste and, if desired, add a little broth for a slightly less concentrated soup.