5-8 cups/ 1-2 l water or organic low salt vegetable broth
small bunch of parsley, chopped
3 stalks of celery
3-4 garlic cloves
3-4 tomatoes/ 1 can of diced tomatoes
1 sliced rutabaga
tamari/ sea salt (optional)
Slice all vegetables (organic if possible) into small pieces, similar at size and add them into a large, heavy-bottomed stockpot. Add tomatoes, water or vegetable broth and be sure to cover all vegetables, so add more water if needed. Add parsley and some tamari/ salt if you did not use a vegetable bouillon. Season with some black and cayenne pepper. Mix and bring soup to boil and leave it to brew on a low heat for approximately one hour. Taste and add more seasonings if needed and serve. Garnish each plate with some fresh parsley on top!
Enjoy on a cold day along with a piece of sprouted whole grain or rye bread with some olive oil, a hint of sea salt and fresh parsley on top!
Keep in mind, that you can use any kind of vegetables you have at hand, eg. broccoli, cauliflower, yams, bell pepper, potatoes...