The Leftover vegetables soup
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INGREDIENTS
1 large butternut squash, cut to cubes.
2 green zucchinis thinly sliced.
2 medium potatoes, cut to cubes.
1lb. garbanzo beans- cooked
1 large onion chopped small.
2 garlic cloves, minced.
3 leaves sage chopped small.
3 Tbsp. parsley, chopped.
1 tsp. ginger, chopped.
1 Tbsp. chicken powder (plant base)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. turmeric
2 Tbsp. olive oil
TO MAKE
Place onions in a pot and olive oil, cook for 6-7 minutes to brown.
Add garlic and herbs, mix in,
add all other ingredients and fill up soup pot with water.
Bring to a boil, reduce to low heat, cover & cook for at least 2 hours.
Serve warm with croutons or shredded cheese, enjoy.
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