Happy Thanksgiving!

With the Thanksgiving weekend upon us I thought I would share this delicious Veggie Squash Soup recipe with you.

I discovered it one day by just adding everything I had in my fridge for a soup.
It is one of my personal favourites and is featured in the Fabulous,
Fit & Fantastic Living book - "Get to Your Natural State of Weight"

This a great pH alkaline soup and you can keep it in the fridge for leftovers.

Remember this soup can be made year round, so enjoy!!!!

Luv Wendy

Vegetable Squash Soup

This is a great soup to make year round

INGREDIENTS

Organic squash broth – can be purchased in health stores in cartons or
fresh counter- I usually use 2 cartons and it makes a great soup for
2 people for 3-4 days
Kale- 1 small bunch
Small baby organic potatoes - (1 bag)
Spinach - 1 bunch
Organic carrots - 6
Cabbage - 1/4
Red onions - 1 large
Broccoli - 4 flowerettes
Fresh garlic - as much as you like for taste
Ginger - as much as you like for taste
Sea Salt - as much as you like for taste
Fresh Ground Pepper - as much as you like for taste
Oregano - just a pinch
Parsley - just a pinch

DIRECTIONS

Make sure you have a large non stick pot
Open the carton of organic squash broth and add to the pot.
For each carton of organic squash broth you use stir in 1 full cup of
water. If you prefer more broth add more water.
Chop up all the ingredients on the list and add into the pot.
The great thing is if you like one or two ingredients more than
another you can add more if you wish. You to make the mix anything
you like.
You can make the soup thicker by adding more vegetables.
You can also add more of the spices as well if you wish.
Put everything into the pot, stirring occasionally and bring to a boil
Continue then to boil gently for 15 minutes.
Then simmer for about 30 minutes before serving.