Here is the recipe for the soup I made for my Skin Care Shape Up Week.
What you need:
Tools:
1 Large pot I use this one
1 great knife
Food:
I buy all the veggies at Whole Foods in the precut section right by the door. That way I just have to dice it into small sizes but most of the work is already done. They even have fresh diced onions!
4 large carrots
1 garlic clove
1 large onion
4 stalks celery
1/2 a green bell pepper
1/2 a red bell pepper
1 zucchini
(pretty much any veggie you like)
I also added a handful of cherry tomatoes
1 80z Vegetable stock
4 cups water
1 sprig rosemary
1 sprig sage
salt/pepper/Tapatio to taste
To do:
Dice all veggies and herbs.
In a large pot heat 1T of butter. When butter is foamy add onions and garlic. When onion is starts to smell really good (<– super technical here) add carrots and celery. Veggies will start to soften add in remaining vegetables. Stir a few times and add Vegetable stock and water. Bring to a boil. Add herbs, salt and pepper and reduce to a simmer. I let it simmer around 20 minutes. Taste the broth to see if it is spicy/salty enough for your tastes. If not, add more. I put it in individual glass bowls with lids and put in fridge for quick meals throughout the next few days. This makes about 4 servings and doesn’t last long in my house about 2 days because we eat it. You could easily make a larger or smaller quantity.
