Vegetable Soup - DF, GF, Vegan, Fructose Low

Ingredients

1. 3.5 litres of water
2. 2 parsnips
3. 6 sticks of celery
4. 1 turnip
5. 3 zucchini
6. 1/4 jap pumpkin
7. 1 sweet potato
8. 5 carrots
9. 375g of gluten free tomato and herb sauce (contains no garlic or onion)
10. Optional for non vegetarians add 1 Lamb shank

Directions

 

Put water in a big saucepan. Peel and cut all vegies into large chunks and grate with blender device. Put grated or finely chopped vegies into the water and add the tomato and herb sauce. Bring the soup to the boil and boil for 4-5 minutes and then turn down to a simmer. Simmering on low for a few hours. This soup tastes great but is even better if you make it earlier in the day or the day before. If you feel it needs a bit of salt add some ground Himalayan salt afterwards when serving. Salt is better for you in this way as opposed to adding salt whilst the soup is cooking.