Mar 15, 20212 min
This veggie packed soup is perfect for days when you just want something light & nutritious to warm the soul. It is also a perfect way to use up what leftover produce you have from the week. While I always love a good creamy soup (my favorite being any kind of chowder) sometimes I just want something light, yet still filling that I know will leave me feeling great. This soup has 10 different plants and 3 different herbs making it a diverse pot of gold for your gut and packed with micronutrients. I definitely recommend giving this recipe a try the next time you just want something nutritious, cozy, and delicious. Not to mention, it takes under an hour to make!
Time: prep: 15min + cook: 35 minutes
Yield: 6-8 servings
Ingredients:
1 large yellow onion
4 cloves of minced garlic
1 tbsp of minced ginger
1 large carrot, sliced into half moons
1 medium-large sweet potato, diced
1 small head of broccoli, chopped (you can use florets & stems)
16oz of crimini mushrooms, diced
3 large celery stalks, halved & diced.
32 oz low sodium vegetable broth
2 1/2 cups of water
3 large handfuls of kale (I used dinosaur)
15oz can of great northern beans, cannelini beans, or chickpeas.
1 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary
*optional 2 tbsp extra virgin olive oil
Directions:
Over medium-low heat (with oil if using) saute onions and mushrooms until mushrooms begin to release some liquid. About 3-5 minutes.
Add celery, sweet potato, carrot, broccoli stems/stalks, garlic, ginger, and spices. Saute for 5-7 minutes until veggies are lightly softened.
Add vegetable broth and water, bring to a boil, then let simmer for 15 minutes. Add beans and broccoli, let simmer for another 10 minutes. Add kale, cook till wilted.
Enjoy :)
Featuring my new 5qt Staub Coquette in Grenadine!