Autumn Veggie Soup

TIME: 1 HOUR | SERVINGS: 6-8

INGREDIENTS:

• 3 tablespoons butter or coconut oil

• 3 onions, diced

• 4 leeks, sliced

• 1 pound carrots, peeled and chopped

• 1 small cabbage, shredded

• 1 small head cauliflower, chopped into florets

• 1 quart vegetable or chicken broth (or 1 quart water with 2-3 scoops of Ancient Nutrition Bone Broth Protein Powder)

• 1-2 cups tomatoes, diced

• Sea salt/pepper (to taste)

• 1-2 teaspoons of your favorite seasonings - cumin, curry, coriander, Spirit of Health's Digestive Fire Blend (optional)

INSTRUCTIONS:

1. Prepare all vegetables. Remove the tough dark green tops of the leeks and use the remaining stock. Slice leeks and submerge in water to remove any debris. 

2. Melt butter into a stock pot, add onions and leeks and sauté for 5 minutes. 

3. Add remaining vegetables and continue to saute until coated with butter or oil. 

4. Add stock and simmer for 30 minutes or until vegetables are tender. 

5. Soup can be blended into a puree using an immersion blender or served as is. 

6. Stir in diced tomatoes, salt, and pepper to taste before serving.

7. Spice it up with cumin, curry, coriander, or try the Spirit of Health's Digestive Fire Blend from our bulk herb section.

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Autumn Veggie Soup

Yield: 6-8 Servings

Creator: Jen Lawrence

PREP TIME: 25 MinCOOK TIME: 35 MinTOTAL TIME: 1 Hour

INGREDIENTS

• 3 tablespoons butter or coconut oil
• 3 onions, diced
• 4 leeks, sliced
• 1 pound carrots, peeled and chopped
• 1 small cabbage, shredded
• 1 small head cauliflower, chopped into florets
• 1 quart vegetable or chicken broth (or 1 quart water with 2-3 scoops of Ancient Nutrition Bone Broth Protein Powder)
• 1-2 cups tomatoes, diced
• Sea salt/pepper (to taste)
• 1-2 teaspoons of your favorite seasonings - cumin, curry, coriander, Spirit of Health's Digestive Fire Blend (optional)

INSTRUCTIONS

1. Prepare all vegetables. Remove the tough dark green tops of the leeks and use the remaining stock. Slice leeks and submerge in water to remove any debris.
2. Melt butter into a stock pot, add onions and leeks and sauté for 5 minutes.
3. Add remaining vegetables and continue to saute until coated with butter or oil.
4. Add stock and simmer for 30 minutes or until vegetables are tender.
5. Soup can be blended into a puree using an immersion blender or served as is.
6. Stir in diced tomatoes, salt, and pepper to taste before serving.
7. Spice it up with cumin, curry, coriander or try the Spirit of Health's Digestive Fire Blend from our bulk herb section.

https://www.spiritofhealthkc.com/health/autumn-veggie-soup

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