Pain-Free Living

Preparation time: 15 minutes
Cooking time: 35 minutes

Yield: 4 servings
Serving size: 16 ounces

Ingredients

1 cup onion, chopped
1 tablespoon extra virgin olive oil
2 medium potatoes, cut into small chunks
1 leek, cut into small chunks
1 large carrot, cut into small chunks
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 bay leaf
2 quarts organic, low-sodium vegetable broth
2 tablespoons curly parsley, finely chopped, for garnish

Preparation

1. Sauté the onion in a 6-quart saucepan in the olive oil on medium-high heat for 10 minutes.

2. Add the potatoes, leek, carrot, salt, black pepper, turmeric, cumin, coriander, bay leaf and vegetable broth, cover andbring to a boil. Reduce the heat and simmer, covered, about 15 minutes, until the vegetables are fork tender.

3. Remove the bay leaf, then ladle the vegetables and broth into a blender. Blend on medium-low speed until all of the vegetables are puréed, about 30-45 seconds.

4. Pour the soup into bowls, and garnish with the parsley.

Nutrition Facts

Per serving:
Calories: 160
Protein: 2g
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0g
Sodium: 869mg
Dietary fiber: 3g