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+ servings

Hearty Vegetable Soup

An easy, stocked vegetable soup; perfect for using leftover veggies before they go bad.
Course Dinner
Cuisine American
Prep Time 15 hours
Cook Time 1 hour
Total Time 16 hours
Servings 12 servings
Calories 133kcal
Author Stefani


  • 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