McDougall Wellness Soup
By Mary McDougall
Start your meal off with this soup and you'll eat less food!
Serves: 6-8
Prep Time: 15 min
Cook Time: 45 min
Ingredients
1
Onion, chopped
6 Cups
Vegetable broth
2
Carrots, sliced
2 Cups
Red potatoes, cubed
2 Tbsp
Nutritional yeast
2 Tsp
Soy sauce (optional)
1/2 Tsp
Marjoram
1/2 Tsp
Sage
1/4 Tsp
Thyme
Several Twists
Freshly ground pepper
2 Cups
Broccoli florets
2 Cups
Cauliflower florets
Directions
1
Place the onion and 1/4 cup of the broth in a large pot. Cook, stirring frequently, until onion softens, about 2-3 minutes. Add remaining broth and the carrots, potatoes, nutritional yeast, soy sauce and seasonings. Bring to a boil, reduce heat, cover and cook for 20 minutes. Add broccoli and cauliflower and continue to cook for another 20 minutes.
Hints: To make this soup even easier, use two 1 pound bags of frozen carrots, broccoli and cauliflower (usually called California Blend) in place of the fresh, and all you’ll have to do is chop the onions and potatoes. Cook the potatoes and seasonings first and add the frozen vegetables for the last 20 minutes of cooking time. This can easily be varied by adding a can of chopped tomatoes and using another blend of frozen vegetables.
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