You can put whatever veggies you like but I used:
- 1 onion
- 3 garlic cloves
- 2 carrots
- 2 celery sticks
- 1 tomato
- 3 Kale Leaves
Add a whole package of organic Vegan Vegetable Broth (or half and half later). You can put a lid on the pot, stirring every few minutes. If you want to add beans, you can. Wash them until water is clear and add them in!
Add your spices and flavors! I used sea salt, pepper, basil, a tiny bit of cayenne and a bit of thyme. I added a half can of tomato sauce as well to give it that extra flavour and thickness. If you want some noodles in the soup, cook that while the flavours are simmering! You can lower the heat and put the lid on. (You can add a small amount of brown rice pasta if you wish, 1 cup is all that is needed!)
First add 2 tsp of coconut oil to your large soup pot and heat at medium. Add onions, garlic and stirfry until clear. Add mushrooms and mix until softened and browned. Then add carrots and celery, stirring every few minutes.
Once everything has heated up, you can add the chopped Kale and tomato. These take much longer to soften so they don't need to go in until later on.