Gypsy Soup

• 1 Leek, washed and diced - Produce
• 2 Carrots, scrubbed and sliced - Produce
• 1 cup Cabbage, Chopped - Produce
• 2 cups Winter Squash, diced - Produce
• 2 quarts/8 cups of water
• 1/2 tsp. Unrefined Salt - Aisle 2
• 1 tsp. Olive Oil - Aisle 3

Saute leeks, squash, cabbage and carrots in oil for about 10 minutes. Add water and salt. Reduce heat and simmer for 35 minutes.

Serves 8