Clean Eating Vegetable Soup: Creamy & Easy

• Vegan
• Gluten free

• Produce

  • 14 oz Carrots or other veggies, medium
  • 1 clove Garlic
  • 2 stalks Parsley
  • 10 oz Potatoes, medium
  • 2 Tomatoes, small halves
  • 1 Yellow onions, halves

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 20 fl oz Water

Found on leanjumpstart.com

Description

Ingredients

• 10 oz. /300 g potatoes, cut into medium dice
• 14 oz. /400 g carrots or other veggies, cut into medium dice
• 2 small tomatoes, cut into halves
• 1 yellow onions, cut into halves
• 1 clove garlic, minced
• 2 stalks parsley
• 2 tablespoons olive oil
• 20 fl. oz. / 600 ml water
• 1 teaspoon salt
• Pinch cayenne pepper; more to taste

Directions

• Put all vegetables in a large pot. Add parsley, salt and pepper. Add Water. Bring to a boil. Reduce the heat to medium and simmer for 25 minutes. Season to taste with more salt and cayenne pepper. Puree the soup until smooth with a stand blender, immersion blender, or food processor. Stir in the olive oil. Adjust with more salt and pepper if necessary.