I feel like I want to call this the “Trendy” Vegetable Soup!  With Avocado oil and Cauliflower Rice all the rave; my friend Sara came up with the most delicious veggie soup recipe.   In the winter I am in soup making mode.  I like to make often and stock the freezer.  This one again is super easy; with a little chopping prep work.  I do serve with an Italian twist… over pasta with parm on top.  However, you can make this recipe a completely healthy option.  Enjoy!

Ingredients

• 3 tbsp avocado oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, diced
• 2 zucchinis’, diced
• 2 squash, diced
• 2 (32 oz) cartons of vegetable or chicken broth (I used chicken)
• 1 (10-12oz) bag of cauliflower rice
• 1 (10 oz) container of cherry tomatoes, halved
• Salt and pepper to taste
• Fresh parsley, chopped for optional garnish
• Parmigiana cheese to taste

Directions

1. In a dutch oven or large pot on medium-low heat, add avocado oil, onion, garlic, carrots and celery until soft; adding a quarter to half of one broth carton so nothing burns
2. Add zucchini, squash and remaining broth from one carton; cook until vegetables soften
3. Add second broth carton, cauliflower rice, tomatoes and salt & pepper to taste
4. Bring soup to a boil and then reduce heat to low and simmer, covered until the vegetables are tender; 30 mins
5. Optional parsley and grated cheese to taste
6. The Italian in me serves over pasta