Both my husband and I really enjoyed this soup. Our dogs liked it too! My husband had some broth left over from his meal and shared with them. This was really nice as the weather is getting colder.
1 container Organic Low Sodium Veggie Broth
3-4 carrots (peeled)
3-4 stalks of celery
1 medium zucchini
Bunch of Jerusalem artichokes
Few handfuls of spinach
2 cups water
sea salt (to taste)
Herbamare (to taste)
1 spring sage
2 tbsp tomato powder (you can replace this with tomato paste)
Step #1 - Chop up all veggies. I kept the skin on the Jerusalem artichokes. They are picked below before I cut them up.
|Before remaining broth and water was added|