Spring is my favorite time of year to make soups; especially vegetable soup. I know that this may sound funny, because mostly everyone equates soup to cold weather, and spring is when it starts to warm up. But my reasonings for spring soups have nothing to do with the weather… not directly anyways. I love soups in the spring because this is the time of year that we start getting fresh veggies from our local farms again!
It’s so exciting when the Farmer’s Market opens up for the season. This past weekend, we went to the there on Saturday morning and got a big basket of in-season veggies. It was a huge variety, and several items I had never cooked with before! But it was very reasonably priced, so I went for it. I love getting baskets like this because it forces me to be creative and use veggies that I otherwise may not have tried.
I decided to make a go with this delicious, colorful veggie basket. This soup recipe is perfect for using all of the leftover veggies in your fridge that are about to go bad!
Now, you can use any type of broth that you choose with this soup, but I always use my homemade bone broth. Not only is it full of important vitamins and minerals, but it also helps to facilitate gut healing, which is a big problem in anyone with an autoimmune disease or other chronic illness.
It’s so important to take care of our gut, because so much of our health stems from how healthy our gut is. And by ‘gut’ I’m not talking about your beer belly, I’m talking about your digestive system. If you have leaky gut, then your digestive system allows particles to pass into your bloodstream that shouldn’t be there, which triggers an immune response.
Bone broth has lots of collagen and other goodies in it that help to heal the leaking of the digestive system, as long as you’re not continuing to eat foods that are damaging.
Hearty Vegetable Soup
- 3 large turnips
- 1 butternut squash
- 3 large carrots
- 2 medium onions
- 3-4 stalks celery
- 1 bunch greens
- 1/4 cup of avocado oil
- 2 quarts of bone broth, plus 1 quart water
- Salt, pepper, garlic powder, and paprika
- Cut up turnips and butternut squash into cubes, and toss in avocado oil, salt, and garlic powder.
- Roast in oven at 425 degrees for 20-30 minutes, or until they start to brown.
- Chop carrots, onions, and celery and saute in avocado oil until they soften.
- Add the broth and water, season, and bring to a boil. Reduce to simmer.
- Add the roasted vegetables when they're done, and simmer for 20 minutes.
- Chop the greens (I used collard greens in this recipe) and add them to the soup.
- Simmer an additional 10 minutes, or until greens are cooked thoroughly.
This soup turned out AMAZING, let me tell you! Chock full of veggies, completely filling, and vitamins and minerals galore. This one needs to be in your dinner rotation. I love having a serving with some protein for breakfast; it gets half of my daily vegetable requirements out of the way before my coffee is gone!
What’s your favorite vegetable to include in soups?