Ingredients:2Tbsp olive oil 2 stalks of leek, diced 2 stalks of celery, diced 2 large carrots, diced 2 zucchinis, diced 2 veggie bouillon cubes, Rapunzel veggie cubes with sea salt( my favorite!) Sea salt and pepper to taste
Heat olive oil in a large pot. Add diced vegetables and cook until soft. Stirring frequently to prevent burning.
Add water to just cover the veggies.
Cook on low heat for about 10 min . add 2 bouillon cubes and add desired amount of water.
For a thicker soup less water , a thinner soup more water. Cook on low heat for an hour add 2 cloves of chopped up garlic at the end.
Puree soup , and enjoy!
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