Page 17 - Winter e-book

Ingredients: • 1/4 teaspoon organic ground cinnamon
• 2 onions, chopped • 6 cups vegetable stock
• 3 carrots, chopped • 2 cups water
• 4 cloves garlic, minced • 1 small cauliflower, chopped
• 1 tablespoon organic extra-virgin olive oil • 1 3/4 cups organic soup mix
• 1 teaspoon organic ground cumin • 400g can organic diced tomatoes

• 1 drop dōTERRA Coriander essential oil • 2 tablespoons tomato paste
• 1 drop dōTERRA Black Pepper essential oil • 4 cups chopped fresh spinach
• 1 drop dōTERRA Basil essential oil • 1 bunch fresh coriander, chopped
• 1 teaspoon organic ground turmeric • juice of 1 lemon

Instructions:
1. Combine onions, carrots, garlic, oil, cumin, turmeric, cinnamon, and coriander in a slow
cooker.
2. Add stock, water, cauliflower, essential oils, soup mix, tomatoes and tomato paste and
stir until well combined.
3. Cover and cook until the legumes are tender, 4 to 5 hours on High or 8 to 10 hours on
Low.

4. During the last 30 minutes of cooking, stir in spinach.
5. Just before serving, stir in coriander and lemon juice.
6. Enjoy this chunky style vegetable soup with some warm crusty bread, yum! You can
blend the soup once cooked if you like a smoother consistency. Re-heat and serve.