Kale Tomato Soup

6 Cups Yellow Potato, cubed
2 Small to Medium Leaves Kale, chopped fine
2 Cups Parsley, chopped fine
2-3 Cups Butternut Squash, cubed
1 Tbsp Rosemary Grapeseed Oil
½ Tbsp Lemon Grapeseed Oil
4 Drops Lemongrass Essential Oil
2 Drops Fennel Essential Oil, optional
28 oz. Jar Fire Roasted Organic Crushed Tomatoes (Muir Glen brand)

1. Put everything except tomatoes, cayenne and salt in pan, cover with water and cook until tender with lid on pan.

2. When tender, add the Fire Roasted Tomatoes and heat th rough.

3. Add Cayenne and Salt to taste.

Leave out the potatoes.
Carol Brosius
Carol Brosius