Sally’s Anti-Inflammatory Soup
- 1 Large Onion, diced
- 1 Bunch Celery, chopped
- 1 Bunch Italian Parsley, chopped
- 2 Zucchini, diced
- 1 Cauliflower, florets sliced
- 1 Fuji Apple, cored and diced
- 2 Tbsp Olive oil
- 1 Big tsp Turmeric
- Sea Salt or Pink Salt to taste
- White Pepper to taste
- ½ Gal Good Water
Sautee diced onion in olive oil over medium high flame until translucent. Add chopped celery and a little more olive oil, followed by chopped parsley. Stir so the veggies do not stick. Add zucchini and cook some more, followed by cauliflower and then apple. Add seasonings and stir some more. Reduce flame to medium low. Add water. Let it cook on medium low for about 10 minutes. Reduce flame to low, cover and cook for 30 minutes or reduce to simmer and cook for an hour.
Soups always taste better when they simmer longer and always taste even better the next day when the flavors infuse. This soup tastes good right away. To change things up, the next day puree the soup, and it becomes a creamy, rich comfort soup.