There may be nothing better than a warm kitchen on a cold day. This easy clean recipe will hit the spot and provide plenty of healthy leftovers.
1-2 T olive oil
2 strips of Kombu (sea vegetable)
3 cloves garlic
4 stalks celery
1/2 pound potatoes
1 28 oz. can diced tomatoes (No salt added)
3 teaspoons sea salt
Pinch of each of the following:
Dried or fresh parsley
Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes.
Chop together onions garlic cloves, carrots, celery, potatoes, rutabaga and zucchini.
Add vegetables into the pot.
Add 1 can diced tomatoes
Add salt, cumin, bay leaf, parsley, oregano and thyme
Serve piping hot with warmed whole wheat bread.
*Make your own soups to keep the sodium level down and ensure its full of pure real food.. Nothing processed and no chemicals.