This is such an easy way to make tasty soup rather easy! It only takes a few minutes of prep, little time in the oven, and on top of the stove. It is such an easy way to make a dish for lunches!
FUN FACT!
This soup is naturally acidic. So, I lower the PH of the soup so that it will not be as acidic so it will not give you heartburn. I lower the PH by adding cinnamon which is alkaline so it lowers the PH so it is not going to give you heartburn!
I also add more garlic than normal so that as you eat the soup, the garlic will make your body increase your stomach acid which will help you digest the soup better! Meaning you will not have any undigested food left in your stomach. You will have digested all the food so you will not have any stomach issues! ENJOY!
Ingredients
Instructions
- Turn on your oven to roast at 350 degrees. Cut up all of your veggies and put them on a baking sheet. Drizzle some olive oil or Alvacado oil onto it.
- Put half of your seasoning onto the veggies. Put your vegtables into the oven to roast for 25- 30 minutes. once done remove form the oven.
- Meanwhile on the stove top, bring 6 cups of chicken broth to a boil. Add all of your ingredients to the chicken broth before it starts to boil. Once it starts to boil, turn it down to a simmer. You want to add the rest of the seasonings to the soup. TIP- when adding the cinnamon you want to add only a tablespoon at a time. This way it does not overpower the soup. Add a little at a time and you taste after you add the different things to it!
- Once all ingredients are added and it has simmered for 5-10 minutes, use your emulsion blender to blend it up. If you do not have an emulsion blender, wait for it to cool down and put it into a blender.
- While the soup is still warm add the heavy whipping cream. Let the soup cool slightly before adding the sour cream. You do not want it to curdle.
- Once you have added everything, it is done! It is such an easy meal! ENJOY!
