1 whole bulb of garlic, peeled
1 heart of celery
3 tbsp. Salute Sante Grapeseed Oil
1 bag frozen green beans - liquified in Vita Mix with water
1 tsp. caraway seed
1 tsp. oregano
1 tsp. ground fennel
1 cleaned fennel bulb with top - liquified in Vita Mix with water (can be steamed or raw to liquify. Steaming BEFORE liquified gives a creamier texture with any vegetable)
1 tsp. basil
1 tsp. Dill, optional-not needed-but is good for variation
1 ½ Cups butternut squash and/or pumpkin chopped
1 parsnip, peeled and diced
½ tsp. salt
2 Cups carrots diced
3 white sweet potatoes, diced
2 bunches fresh green beans sliced
1 yam diced
2 bunches fresh parsley chopped
1 bag frozen peas
1 lg leaf collards chopped fine
2 or 4 Kale leaves chopped fine
1. Blend garlic and oil in Vita Mix blender. It will be the consistency of butter.
2. Add to large pot with all herbs and warm for about 5 minutes to carry the flavor.
3. Add all or whatever vegetables you have on hand and enough water to more than cover everything.
4. When all is done, add bag of frozen peas. Makes 3 to 4 quarts of soup.
If fennel bulb is not in season, just liquify a little more green beans and double the ground fennel, if desired.
You can omit what you want with the vegetables and add what you would like, and you still have a great soup as long as you stay with the broth base of garlic and herbs with the oil.