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Classic Vegetable Soup with Pink Salt

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A warm, nourishing vegetable soup enhanced with mineral-rich pink salt, perfect for weight loss and packed with vibrant flavors.

Ingredients

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  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 1 Zucchini, diced
  • 2 Tomatoes, chopped (or canned)
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 3 tsp Pink Salt (to taste)
  • 6 cups Vegetable Broth (or water)
  • 1 tbsp Olive Oil (optional)

Instructions

  1. Prep Your Ingredients: Chop all vegetables into bite-sized pieces for even cooking. Mince garlic and finely chop the onion (5 minutes).
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, stirring until fragrant and translucent (about 3-4 minutes) (5 minutes).
  3. Add Vegetables: Stir in the carrots and celery first, allowing them to soften (3-4 minutes). Then add zucchini and tomatoes; mix well (10 minutes).
  4. Pour in Liquid: Add vegetable broth to the pot. Bring it to a simmer (5 minutes).
  5. Season: Once simmering, add pink salt and any additional seasonings. Cook for another 10-15 minutes, until veggies are tender (2 minutes).
  6. Serve Hot: Ladle into bowls and serve warm (1 minute).
  7. Garnish (Optional): Add fresh herbs on top for extra flavor.

Notes

This soup can be prepped ahead of time; just chop vegetables a day in advance. Adjust salt based on dietary restrictions.

Nutrition

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