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Autumn Vegetable Soup
- 6 Cups organic vegetable broth
- 1 Medium yellow onion diced
- 2 Carrots sliced
- 1 Parsnip, cubed
- 2 green zucchini diced
- 2 yellow zucchini diced
- 2 cloves garlic chopped
- 2 Tbsp. Italian Herbs (basil, rosemary, oregano)
- 2 Tbsp. sea salt
- 1/2 tsp. Fresh ground pepper
- 1 tsp. Garlic powder
- 3 Tbsp. Avocado Oil
1. In large stock pot, add oil, garlic, seasonings and onion. Sautee for 4 minutes on medium heat.
- Add in remainder of vegetables and broth.
- Cover and simmer on low for 45 minutes.
Makes 4 Servings
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.