Vegan Fall Detox Soup

INGREDIENTS

• 1 T olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 large sweet potato (about 2 cups), chopped
• 2 cups peeled butternut squash, chopped
• 2 cups cauliflower florets, chopped
• 2 cups sliced cabbage
• 1 28 oz can diced tomatoes
• 6 cups vegetable stock
• 2 tsp Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
• 1/2 tsp cracked black pepper
• 1 tsp sea salt
• 2 T freshly chopped parsley

INSTRUCTIONS

1. Heat up a large pot over med-high heat and add olive oil.
2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
3. Add in garlic and cook for 1 minute.
4. Add in sweet potato, butternut squash,and cauliflower and cook for 5 minutes.
5. Top with cabbage, diced tomatoes, vegetable stock and spices and give it a stir.
6. Bring to a boil and then let simmer, uncovered over medium heat for 30 minutes.
7. Top with fresh parsley and serve warm.
8. Will keep for a week in refrigerator and freezes well for several months.

from thehealthymaven.com