Take advantage of these nutrient-dense veggies with an orange vegatable soup! Pixabay CC
2 large onions 4 garlic cloves 2 tablespoons olive oil 2 cups of pumpkin cut into cubes 2 large sweet potatoes cut into cubes 3 large carrots cut into cubes Black pepper 3 fresh thyme leaves Salt Water as needed
Heat the olive oil in a large pot and add the chopped onion. Cook until golden brown and add the garlic. Add the thyme and cook for a few seconds. Add the vegetables and water. Then add water to cover the vegetables and bring to a boil. Season lightly and cook until the vegetables are soft. Season to taste. Enjoy!
Reprinted with permission from chef Nir Elkayam, the award-winning executive chef of the Inbal Jerusalem Hotel.
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