Fall Detox Vegetable Soup

Ingredients

1 T olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 large sweet potato (about 2 cups), chopped

2 cups peeled butternut squash, chopped

2 cups cauliflower florets, chopped

2 cups sliced cabbage

1 28 oz can diced tomatoes

6 cups vegetable stock

2 tsp Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)

1/2 tsp cracked black pepper

1 tsp sea salt

2 T freshly chopped parsley

Instructions

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and cook for 1 minute.
Add in sweet potato, butternut squash,and cauliflower and cook for 5 minutes.
Top with cabbage, diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over medium heat for 30 minutes.
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.