Eat to Live Cookbook: 50 Quick, Delicious and Eat to Live Compliant Recipes (Eat to Live Chefs) by Audrey Murdick

Author:Audrey Murdick
Language: eng
Format: mobi
Published: 2014-12-13T08:00:00+00:00

2. Next add in your tomato and allow to cook for about 2 more minutes. After 2 minutes add in your spices, squash and vegetable broth. Increase the heat to high and allow soup to come to a boil. Once it reaches boiling point reduce the heat to a simmer and allow to simmer for 5 minutes.

3. Add in your Brussels sprouts and any additional water that you feel that you need and cover. Continue to allow the soup to simmer for 10 minutes or until the sprouts and squash is tender and fully cooked through.

4. Remove from heat and use a blender to puree the soup until it is at the consistency that you want. Pour back into your pot and serve with a touch of fresh lemon juice. Enjoy.

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