Oregano and Bean soup

With all the colds flying around at the moment, I’m doing my best to keep them at bay via the diet and herbs and you should be doing the same…let food be your medicine.

Coconut oil

1 chopped onion

2 sticks of celery finely chopped

1 carrot finely chopped

2 pints of vegetable stock and an organic vegetable stock cube

1/2 (half) a large can of kidney beans

1/2 a large can of chickpeas

A big squirt of tomato paste

1/2 teaspoon of oregano dried herb

2 drops of doTerra Oregano Essential Oil

black pepper

4 shakes of Gluten free Worcester Sauce

Heat the oil and saute the onions, until transparent, then add in the vegetables and beans, cook for 5 minutes.

Add the stock, herbs and essential oil. Bring to the boil and reduce down to a low simmer.

Cook for 30 minutes, then get your hand blender out and blend to your desired consistency.

Eat and enjoy good health!

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