Ingredients
- 4 carrots
- 1/2 head cauliflower
- 1/2 yellow onion
- 1 zucchini
- 1 slice pumpkin
- 2L chicken stock/broth
- 2 tablespoons minced garlic
- Himalayan salt and black pepper, to taste
Instructions
- Chop carrots into thick coins.
- Cut cauliflower into florets (take off the stem) and place in a pot with the carrots.
- Cover with broth and bring to a boil. Reduce heat to medium, and cook until carrots are fork tender.
- Chop pumpkin into chunks and add to soup. Continue to cook, uncovered, until soft.
- Turn off heat and stir in garlic. Serve as is, or with a teaspoon of sauerkraut juice in each serving for extra pizzaz.
