Spring is officially here this week and I’m excited to start transitioning what I’m eating but to be honest the whole family has been sick behind the scenes 😫

Started with my son Christiano who is seven last week and then it passed on over to mama of course , baby Gianna is now having a stuffy nose and this Monday I got called from school that my oldest Laila threw up at school and wasn’t well either . So it’s been rest and soup lately . This one comes together with pantry staples and some vegan meatballs that can be thrown in the air fryer for some crispness 🤩🤩🤩

Make sure you save this recipe to try later it’s so simple . Hope you’ll give it a go it’s called Vegan Caldo De Albondigas Soup / Mexican Meatball Soup

Avocado oil
6 tomatoes
6 russett potatoes or sweet potatoes
4 carrots
4 zucchini’s
2 brown or white onions
6 garlic cloves
2 bay leaves
15 oz tomato sauce
4 tbsp chicken bouillon
2 tsp cumin
1 tsp pepper
8 cups water

1. Sauté onions, tomatoes in avocado oil
2. add in water , bouillon and tomato sauce
3. Add in chopped veggies
4. Add in bay leaf’s , cumin and black pepper
5. Cook on medium heat until all veggies are fork tender and soft



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