Cookin’ Greens Veggie Soup

Cookin' Greens Pizza pullaparts soup

Serves: 6


1 bag Cookin’ Greens Athlete’s Mix

1 carrot, peeled, diced

1 leek, washed well, sliced into rounds

1 zucchini, diced

1 cup fennel, stems and all

1 celery stalk, diced

1 potato

2 tsp salt

1 bay leaf

2 L Chicken or vegetable broth (homemade preferably)

2 tbsp. extra virgin olive oil


Place all ingredients into a large pot. Bring to a boil. Skim off any foam that rises.

Reduce heat to #5 or 6, cover with a lid slightly ajar and cook for 40 min or until carrot can be easily pierced.

Pour into bowls and Enjoy!

Note: This recipe was submitted by Cookin’ Greens fan Nancy Diana


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