Vegan Vegetable Weight Loss Soup

I use the soup straight, or over rice, with added pasta, or as a burrito filling (drained of course.) I even make snacks for my dog with it - a slice of bread with my soup on top... who knew a dog would like that so much?

The name of the game is *experimentation*. If you make this soup, be prepared to create your own unique blend. Follow your instincts and inspirations - that's what I do. Add whatever veggies and spices you like. Use what you have handy.

Remember that a soup made with love is the best soup of all.

I use olive oil or coconut oil. If you love the taste of olive oil, why not? You don't actually get very much in the finished product, per meal. But if you're obsessive about weight loss, coconut oil might be a better choice for you.

I use about two tablespoons, and stir the carrots/onions until they are covered with it. This is when I turn the heat on.. keeping it very low while the onions and carrots warm up. I used to saute just the onions first - then add carrots. I quit doing that because the onions made me cry!

I am a bit picky about my salt because I have hypertension. I generally use Himalayan salt which is better for my medical condition. The drawback is that it is ridiculously expensive.

Anyhow, I sprinkle two teaspoons of salt onto my carrot/onion mixture. Seems to be enough. Your tastes (and salt) may vary.

Sometimes I leave out the garlic because my boyfriend doesn't like it. If you like it, peel and chop a few cloves of garlic and toss them into the soup pot. Or, you could add garlic powder.

What I often do: when I heat soup for myself, I fill a soup mug with it and sprinkle garlic powder on top, then stir it in.

I have oregano growing in my garden and add it fresh to all my soups during the growing season. I also freeze some for the rest of the year. Oregano goes with basil... why not add both?

If there are any other spices you have and love, why not add them too? You can make this soup truly your own by experimenting a bit with the ingredients.

My boyfriend goes to a spring nearby to collect spring water for us. That's what I'm using in my soup right now. Yes, obviously I'm a little picky about water too... I love spring water... I often buy it bottled.

If you're sure your tap water is okay, then use that instead. I just like to avoid fluoride and chlorine.

At this point I add about a tablespoon of liquid aminos. If you don't have aminos, you might try using soy sauce or miso instead. If you have neither, don't despair. Just make your soup your own unique way. And when you serve the soup you might try adding a bit of soy sauce then - it is just as good that way.