Vegan Keto Minestrone Soup
Organic Ingredients:
- 1 yellow onion, finely chopped
- 4 cloves shallots, crushed
- 4 cloves garlic, crushed
- 4 inches ginger, peeled and sliced
- ½ bunch fresh parsley, stems chopped and leaves reserved for serving
- 3 cups vegetable broth
- 2 tins peeled, seeded, chopped tomatoes
- 1 tin tomato paste
- 2 bay leaves
- few sprigs fresh thyme, rosemary and oregano
- 1 peel lemon rind
- 1 small purple cabbage, finely shredded
- 1 bunch kale, roughly torn
- 2 sticks celery
- 1 small cauliflower
- 1 cup of sliced mushrooms
- pink salt and pepper to taste
- ½ cup of Omega3NutraCleanse®
- ¼ cup Non-Fortified Nutritional Yeast
Method:
- Heat a large pot on the stove and drizzle in a little avocado oil.
- Add in the onion, garlic, ginger, celery and chopped parsley stems and cook on a medium heat for 7 minutes until veggies are softened but not brown.
- Add in the tomato paste, stir and leave to cook for about 2 minutes.
- Pour in the vegetable broth, chopped tomatoes and about 2 cups of water.
- Add in the bay leaves, herbs and lemon rind. Add in pink salt and black pepper to taste.
- Bring to the boil, then leave to simmer, partially covered for 35 minutes.
- Next add in your cabbage, kale, mushrooms and cauliflower and simmer for another 25 minutes.
- Remove from heat and add Omega3NutraCleanse® stirring vigorously for 2 minutes so it thickens up and the soup cools down.
- Serve topped with chopped fresh parsley leaves and nutritional yeast.