Sarah's. Legume. Veg. Soup.

Sometimes you gain as much from your client as you give and more. That's how I feel about Sarah! With her ready smile and her enthusiastic CAN DO attitude, she is always a pleasure to work with. It's so inspiring to see how she takes everything I teach her and runs with it. No wonder she is doing so incredibly well, and she's such a role model in getting her family on board. Her energy is contagious! Here's just one way she encourages her kids to eat healthy.

"It was so good to see you and it really helps me stay on track! I appreciate your positivity and encouragement! Here is the soup recipe you requested. I designed it to be family friendly (one of my pickier kids really likes it - which is a big win for me). It's delicious, nutritious, kid friendly, and satiating. Please let me know how you and your family like it!" - Sarah

Thanks Sarah!!! Keep up the good work!

Ingredients

1-2 carrots

1 small parsnip (or half a large one)

1-2 celery stalks

1 small onion

1 potato

2 cloves garlic (I prefer fresh)

1-2 zucchini

1 cup cauliflower (I use frozen)

1 cup butternut squash (fresh or frozen)

1/4 cup yellow split peas

1/4 cup red lentils

6.5 cups water

1 Tbsp salt or salt substitute

1/4 tsp black pepper (I might omit this if serving to a baby)

1 cup fresh parsley

Instructions:

1. Chop up the vegetables and add all the ingredients to the pot except the parsley and most of the water.

2. Saute for 10 minutes over medium/low heat with a few tablespoons of water.

3. Add the rest of the water and bring to boil, then simmer for about 1.5 hours over a medium/low flame.

4. Use an immersion blender to blend the soup. For those kids who prefer the soup without the parsley, separate some soup for them now.

5. Then add the fresh parsley and simmer for up to 15 minutes more and blend it again.

Mrs. Ricky Golombeck

https://www.healthylivingwithrivka.com/