WATER 8 cups filtered water
COLLARD GREENS 2 oz Collard greens (fresh)
LEEK 1.5 oz Leek fresh including roots
CELERY 1.5 oz Celery (fresh)
CROOKNECK 3 oz Crookneck squash (fresh)
ZUCCHINI 3 oz Zucchini squash (fresh)
ONION 3 oz Onion (fresh)
RED PEPPER 2.5 oz Red pepper (fresh seeded)
RUTABAGA 2.5 oz Rutabaga (fresh)
CARROT 2 oz Carrot (fresh)
VEG BOUILLON 2 cubes Vegetable bouillon
VEG SEASONING 1 Teaspoon Jenson’s vegetable seasoning
SEA SALT ½ Teaspoon Sea salt
BUTTER 1 Tablespoon butter place on top of soup in the bowl
Place contents in a heavy pot minus the butter, cover and simmer for a few hours. I like to use a heat deflector to eliminate any boiling.
Once soup is ready, add your choice of protein to your bowl and add approximately 14 oz of soup. Cut a tablespoon of butter into the soup or kerrygold Garlic & Herb Butter “I find this at Trader Joe’s”. Two ounces of chicken, turkey, beef, or lamb is one portion of protein and 14 oz of the soup is 6.42 carbs.
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