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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


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


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!


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What is a Registered Dietitian?

A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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