(Anti-inflammatory)
Ingredients
- 1 tablespoons olive oil
- 2 carrots, diced
- 1/2 large, sweet onion, chopped
- 2 rib celery, thinly sliced and leaves
- 2 clove garlic, minced
- 1 14.5-oz. can diced tomatoes (olive oil basil and oregano flavored)
- 2 small Yukon Gold or red potatoes (about 4 oz. each), diced
- 6 cups vegetable broth
- 1 small zucchini, diced or 1/2 cup of green beens
- 1 small yellow squash, diced
- 1 or ½ cup of mixed frozen veggies (avoid corn if strictly looking for anti-inflamitory)
- Salt
- Ground pepper flake
- ¾ cup grated Parmesan(fresh) or 2-3 tablespoons Nutritional yeast
- 1 Bay Leave
- Chopped fresh herbs, such as thyme, parsley or basil, chive optional or any variation of the these
- ½ tablespoon balsamic vinegar or balsamic glaze
- Haas Avocado (serve at the end on top sliced as garnish- sprinkled with black garlic)
Directions
- Step 1
Warm oil in a large saucepan over medium-high heat. Add carrot, onion, and celery and cook- stirring often. Approximately 3 minutes, until onion is clear and ingredients are slightly softened. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Add balsamic/balsamic glaze. Stir.
Pour in vegetable broth and bring to a boil. Add in a variety of your fresh herbs (this is to taste and to your preference). Reduce heat to low and simmer, uncovered for about 10 minutes.
- Step 2
Add zucchini, squash, and remaining veggies and continue to cook until potatoes are cooked through, and vegetables are tender but not mushy. Cover and reduce to a low simmer. This should take approximately 7 minutes.
** use a hand masher to help blend the flavors and test if potatoes are cooked thoroughly. This also helps the soup to take on a nice consistency without becoming pureed.
Season with salt and pepper, and black garlic. Sprinkle with Parmesan or Nutritional yeast and herbs, if desired.
Serve hot.
Add Avocado with a little bit of black garlic as garnish.