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GARDEN VEGETABLE SOUP

Your soup will be more healthy if the vegetables you use are the fresher you can get from your own garden or from the farms at the closer daily market in summer. In Food markets stores, because of the transport time these vegetables are less fresh and they stay long in fridges of the trucks.

If you use many different vegetables but all growing in your area and not imported from away countries you can save money! These vegetables will be also more healthy for you, because they belong to "your land corner". Your body got the habits to digest them and their metabolism by your organs is then easier for your complete body.

Fat free is not very difficult to do in a Garden vegetable soup recipe, then you don't use the chicken or beef brooth, but only water and no cream of course.

Here my suggestion:

3 celery stalks
2medium zucchini
5 medium carrots
1/2 turnip
Cut and slice the vegetables.
Juices half of the vegetables in your blender-cutter and save the pulp.
Add all juice and pulp into pot, some water if needed for boiling during cook time, less 30-40 minutes.
Add salt and pepper to your taste. Some curry or tumeric, for a different india taste.

* Another day, you can use tomatoes also at low price in season!

Bon Appetit!

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