Name: Comforting Autumn Vegetable Soup (Vegan or Paleo)
Prep time: 30 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 2 Tablespoons olive oil; 1 large onion, peeled and diced; 3/4 cup carrots, thinly sliced (2 medium carrots); 1 cup celery, thinly sliced (2 ribs celery); 1 teaspoon sea salt divided; 4 cloves garlic, minced; 1/2 Tablespoon fresh ginger, minced; 8 ounces baby bella mushrooms, sliced (2 ½ cups); 2 cups sweet potatoes, peeled and cut into large chunks (1 large ); 2 cups butternut squash, cut into chunks; 1 bay leaf; 2 sprigs fresh thyme or 1 teaspoon dried; 2 sprigs fresh oregano or 1 teaspoon dried; 6 cups chicken, (homemade) or vegetable broth; 1 1/2 cups zucchini cut into chunks; 3/4 pound chicken breast cut into chunks or 15 ounces canned cannellini beans, rinsed and drained; 4 cups spinach or kale roughly chopped*; Freshly ground black pepper

Description

This soup is made with butternut squash, sweet potatoes, mushrooms, zucchini and greens simmered in a deliciously rich broth. You can make it with either chicken or hearty white beans, they are both fabulous.

Ingredients

Scale

2 Tablespoons olive oil
1 large onion, peeled and diced
3/4 cup carrots, thinly sliced (2 medium carrots)
1 cup celery, thinly sliced (2 ribs celery)
1 teaspoon sea salt divided
4 cloves garlic, minced
1/2 Tablespoon fresh ginger, minced
8 ounces baby bella mushrooms, sliced (2 ½ cups)
2 cups sweet potatoes, peeled and cut into large chunks (1 large )
2 cups butternut squash, cut into chunks
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
2 sprigs fresh oregano or 1 teaspoon dried
6 cups chicken, (homemade) or vegetable broth
1 1/2 cups zucchini cut into chunks
3/4 pound chicken breast cut into chunks or 15 ounces canned cannellini beans, rinsed and drained
4 cups spinach or kale roughly chopped*
Freshly ground black pepper

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Instructions

Heat olive oil in a large stockpot over medium-low heat. Add onion, carrots and celery. Sprinkle with 1/2 teaspoon salt and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and ginger, cook for an additional minute, stirring occasionally, until fragrant.
Add in the mushrooms. Sauté 3-4 minutes until they begin to soften.
Add broth, sweet potatoes, butternut squash, bay leaf, thyme and oregano.
Raise the heat to high, cooking until the soup reaches a simmer. Then reduce heat to medium-low and simmer for 10 minutes, or until sweet potatoes are just getting tender (don’t let them get too soft), stirring occasionally.
Add the zucchini and chicken or beans to the soup and stir to combine. Cook 5 minutes until chicken is no longer pink and zucchini is tender.
Add spinach and simmer 1-2 minutes until wilted.*
Add additional salt to taste, I usually add another 1/2 teaspoon.
Add fresh pepper to taste.
Serve warm with a drizzle of olive oil and a sprinkle of fresh thyme and oregano if desired.

Notes

If using kale instead of spinach, remove stems and cook 3-4 minutes until softened.

Nutrition information is with chicken.

Prep Time: 30 minutes
Category: Soup
Method: Simmer
Cuisine: Paleo, Vegan, Gluten Free, Dairy Free