Bakery vs Homemade MATCHA MOCHI CAKE: #BuzyBeez it’s Day 3 and we’ve got a hearty Vegetable Soup to get healthy and lean! Tuesdays will now be Soup Days! SUBSCRIBE & Hit The Notification Bell ➜
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Le Creuset Pink:
Hot Plate Burner:
Crate and Barrel bowl:
West Elm Gold Flatware:
My Staub:
Anthropologie bowls:
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Cutting board:
Marble Slab Board:
KitchenAid Mixer:
Immersion Soup Blender:
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Smeg Toaster:
Raccoon Salt Jar:

Easy & Healthy Vegetable Soup Recipe SERVES 4-6:
In a heavy-Bottomed pot on medium heat, add
1 tbsp Ghee, let it melt
1/2 chopped onion, saute for 1-2 minutes
2 carrots chopped
1 chopped celery

mix together, sweat, add
2 tsp Italian Seasoning
1 clove minced garlic
1 tsp Kosher salt

saute for another 2 minutes


1 cup chopped zucchini
1 cup chopped green beans
1 cup broccoli

cook another 2 minutes, add

1/2 cup diced tomatoes
5-6 cups vegetable broth
1 rind parmesan cheese
1 sprig fresh rosemary

stir, cover, and cook on medium heat for 25 minutes

fish out the rosemary and parmesan rind. On a low simmer, add 1 can cannellini beans and 1/2 small shredded savoy cabbage

Stir, cook 5 more minutes and serve with a garnish of parsley. SERVES 4-6

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