Veggie Soup

Veggie Soup

Dr. Tom Bayne Recipes Leave a Comment


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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About the Author

Dr. Tom Bayne

Dr. Tom Bayne is a chiropractor and international expert in digestive health and detoxification. His philosophy addresses the relationship between structure and function of the human body and how that translates into your best health.

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