Serving Vegetables – Onion Carrots, Zucchini (Portion the zucchini and carrots in equal amounts)
Seasoning – pepper, salt, Italian herbs
Olive oil (Omit if you are in the strict phase of the program)
Chop all vegetables.
Saute onions and Zucchni. Set aside the two ingredients.
In a pot, add carrots, vegetable broth and seasoning. cook until the carrots are soft. Add the onions and zucchini. Let cook for another ten minutes. Take a hand blender and blend the mixture until the broth is no longer clear.
Serve with rye bread croutons or with slice of bread to the side.
Note: This meal does not have any protein so you could top your soup with cheese or add a meat to the soup.