2 cups fresh broccoli chopped into florettes
2 cups fresh yellow squash chopped into medium pieces
1 cup sweet potato chopped into medium chunks (can alternate with parsnips or beetroot if avoiding potato)
*Use organic produce where possible
Wash all vegetables well before chopping. Place chopped vegetables in a large heavy based saucepan.
Fill saucepan with water till vegetables are almost covered. Add 1/2 teaspoon Fennel seed, 1/2 teaspoon pepper and 1 tsp oregano. Place a lid on the saucepan and bring to the boil. Reduce heat and simmer gently till vegetables are tender. Puree the soup with a blender. Adjust seasonings if necessary. Enjoy! SERVES 4-6
Nutritional information – Calories = 267. Rich in Vitamin A and C for healthy immune function (especially in Winter) and glowing skin!
Blended vegetable soups are generally good for all but selecting the right blend of vegetables is what ensures taste and saeity.
By Millie – Mu Naturopathy and Power Healing