Joy McCarthy, RNCP, CNP
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.
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.
Cozy Vegetable Soup
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:
- calories87
- protein2g
- fat0g
- carbs18g
- sugar9g
- fiber3g
- sodium334mg
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.
