Veggie Soup
Veggie Soup
My kiddo made a fall harvest soup in school, so we were inspired to make our own soup with all our favorite veggies. This is super simple soup to make (find your zen with the chopping or get your kiddos to help out) and packs in tons of veggies. It is a nourishing and filling - a perfect soup on cooler days and nights when you are looking for a cozy lunch or light dinner. My kids eat this plain, with bread, sausage, sometimes they throw in pasta - it is great on its own or a good base for whatever else you fancy. A dollop of pesto on this would be nice also.
Prep time: 20 minutes Cook time: 30 minutes
Ingredients:
2 TBSP olive or avocado oil (can also use cultured butter)
3 medium carrots, peeled and chopped
1 medium yellow onion, peeled and chopped
2 cups butternut squash, chopped
2 medium Yukon Gold potatoes, peeled chopped
2 cups kale, chopped
2 cups cabbage, chopped
1 14.5 ounce can diced tomatoes or 3-4 tomatoes seeded and chopped
1/2 tsp ground sage
2 tsp thyme
2 tsp basil
1 tsp sea salt
2-3 cups veggie or chicken broth (you can always use water in a pinch - I would only use 2 cups is using water)
Directions:
In a large pot over medium heat, heat the oil or butter and then add in the onions, carrots and salt. Sauté, stirring occasionally, for 5 minutes or until the veggies begin to soften.
Add in the butternut squash, potatoes, zucchini, cabbage, and kale. Sauté for an additional 5 minutes.
Add the tomatoes and spices and salt as well as the spices. Stir to mix everything together.
Add the broth and bring to a boil. Reduce heat to medium and let simmer gently for 15 minutes.
Serve immediately. This is great with whatever kind of bread you are eating (we’ve got grain free, gluten free and regular!) but hearty enough all on its own! This keeps well in the refrigerator for several days.