standard vegetable soup

makes 2-4 servings. 

ingredients 

1-2 carrots

1 ear corn (or frozen)

cooked lentils or white beans 

2 kale or collard leaves

3 garlic cloves

2-3 inches leek (or sub yellow onion)

1-2 baby bok choy

2 yellow zucchini/summer squash

½ small cauliflower

5-6 stems asparagus

1-2 small tomatoes

a few basil leaves (or a bay leaf)

½ teaspoon smoked paprika

1 quart organic vegetable broth (no salt or low sodium)

¼-½ cup nutritional yeast

1 teaspoon salt (grey + flaky)

lime

herbs for topping

instructions

measure out portions of starchies as protein (2-4).

small chop all the vegetables. add all ingredients through broth to a pot. in instapot, cook on high pressure 4 minutes and let it sit for 8-9 minutes. release or remove from heat and add salt and nutritional yeast. 

if you are having this as part of the liquid retreat, blend or immersion blend your soup.

portion soup into meals and store in mason jars or airtight containers (base the total number of servings on the starchies servings). 

serve with your favorite fresh oil on top and a squeeze of lime.