Hearty Vegetable Soup
An easy, stocked vegetable soup; perfect for using leftover veggies before they go bad.
Servings 12 servings
- 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.
While the veggies are roasting
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.
Serving: 1.5 cup | Calories: 133kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Sodium: 153mg | Fiber: 4g | Sugar: 5g