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Fall Detox Vegetable Soup

Preparation Method

  1. Heat up a large pot over med-high heat and add olive oil.
  2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
  3. Add in garlic and cook for 1 minute.
  4. Add in sweet potato, butternut squash, and cauliflower and cook for 5 minutes.
  5. Top with cabbage, diced tomatoes, vegetable stock and spices and give it a stir.
  6. Bring to a boil and then let simmer, uncovered over medium heat for 30 minutes.
  7. Top with fresh parsley and serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 68 servings

Click here for the full recipe! We hope you enjoy!!

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion (large, chopped)
  • 2 carrots (peeled and chopped)
  • 2 celery stalks (chopped)
  • 2 garlic cloves (minced)
  • 1 sweet potato (large, about 2 cups, chopped)
  • 2 cups butternut squash (peeled, chopped)
  • 2 cups cauliflower florets (chopped)
  • 2 cups cabbage (sliced)
  • 28 ounces diced tomatoes
  • 6 cups vegetable stock
  • 2 teaspoons Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon sea salt
  • 2 tablespoons chopped parsley (freshly)

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