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Cozy Vegetable Soup
SERVES 6 to 8 | ready in 45 minutes
This soup is the perfect way to get your kids to eat a boatload of veggies. You’ll feel good knowing they’re getting a megadose of vitamins and minerals essential to ward off the common cold and flu, as well as fiber for a healthy digestive system. If you don’t have butternut squash on hand, just swap in sweet potato instead.
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Smooth Move
If you have little ones who are just learning to eat or kids who love pureed soups, simply remove the bay leaf, pop this soup into a high-powered blender, and blitz until smooth and creamy. [/callout]Advertisement
Ingredients
- 1 to 2 Tbsp extra-virgin olive oil
- 1 large onion, chopped
- 3 cups cubed butternut squash
- 2 medium carrots, chopped
- 4 cups vegan vegetable stock
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 28 oz can diced tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 garlic cloves, chopped
- 1/2 tsp sea salt
Nutrition
Per serving:
- calories 87
- protein 2g
- fat 0g
-
carbs
18g
- sugar 9g
- fiber 3g
- sodium 334mg
Directions
01
In large soup pot, heat olive oil over medium and add onion. Sauteu0301 for 2 minutes, then add butternut squash and carrots. Sauteu0301 for 5 minutes, then add stock, celery, zucchini, and canned tomatoes. Give a stir, then add bay leaf, parsley, basil, oregano, garlic, and sea salt. Give another stir. Bring to a gentle boil, then reduce to a simmer for 15 to 20 minutes.
02
Enjoy immediately. To store, let soup completely cool before transferring to Mason jar. Freeze for up to 3 months or refrigerate for up to 1 week.
