“Health Serum” 8-Veggie Soup

Ingredients

• 4 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1  Small Onion, Diced
• 3  Medium Carrots, Diced
• 2  Ribs Celery, Diced
• 32 ounces, weight Container Of Vegetable Broth
• 26 ounces, weight Canned Diced Tomatoes
• 1  Red Potato, Diced
• 1-½ Tablespoon Honey
• 3 teaspoons Turmeric
• 5 ounces, weight Crimini Mushrooms, Diced
• ½ cups Frozen Sweet Corn
• Salt And Freshly Ground Black Pepper

Preparation Instructions

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the garlic, onion, carrots, and celery and sauté until veggies are softened, about 7 minutes. Season with salt and pepper. Add the vegetable broth and chopped tomatoes and bring to a boil. Add the potatoes and reduce the heat to a simmer. Add the honey and turmeric and cook until the potatoes are softened, about 10 minutes. Add the mushrooms and corn and allow the soup to simmer about 5 minutes more. Season to taste with salt and pepper. Serve.