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

1. Chop carrots into thick coins.
2. Cut cauliflower into florets (take off the stem) and place in a pot with the carrots.
3. Cover with broth and bring to a boil. Reduce heat to medium, and cook until carrots are fork tender.
4. Chop pumpkin into chunks and add to soup. Continue to cook, uncovered, until soft.
5. Turn off heat and stir in garlic. Serve as is, or with a teaspoon of sauerkraut juice in each serving for extra pizzaz.