Ran out of ideas for soup recipe names so this one’s called Nat’s Rainbow Soup 🌟🌈❣️ it’s super hearty and filling just the way it is but if you feel like you need a little extra protein you can always add some crispy baked chickpeas, tempeh or tofu on top to keep it plant based. My fav pairing is dunking in @thebeautychef almond meal English muffins (double toasted) 🥰.
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INGREDIENTS:
3 tablespoons olive oil
1 head of broccoli chopped into small pieces
1 butternut squash, cut into bite size pieces
2 zucchini, cut into bite size pieces
2 large carrots, cut into bite size pieces
2 parsnips, cut into bite size pieces
1 onion, chopped
2 leeks, chopped
6 garlic cloves, thinly sliced and roughly chopped
4-5 beet greens (with stem), chopped (can be subbed for collard greens or 2-3 large handfuls of spinach)
4 sprigs of fresh thyme, minced
Large handful of parsley, chopped
4 cups vegetable/chicken/or bone broth (homemade or no salt)
Salt and pepper to taste
INSTRUCTIONS:
1. Add olive oil to a large pot and cook onion and leek for 10 min on medium high heat until starts to turn golden brown.
2. Add in carrot, broccoli, parsnip and squash. Cook for another 5-7 minutes. Add in zucchini, beet greens (if your subbing spinach wait until the end), garlic, herbs, salt and pepper.
Stir well and let cook for 5 more minutes.
3. Add in broth and bring to a simmer. Let simmer for 15 min – 20 min or until vegetables are cooked through, but not completely soft. Taste and adjust seasonings.
4. Remove from heat and if your using spinach stir in now.
Let sit 2 min. Serve immediately, keep in the fridge, or freeze for later! 👩🏻🍳
