Christy’s Winter Veggie Soup

Whenever it’s really cold out and I want something warming to eat, I cook up a pot of this soup that I made up. It makes me feel filled up and toasty warm. It will also help you stay hydrated in the cold, dry winter months. The recipe is very flexible, so feel free to improvise and make it your own.

  • 1-2 tablespoons olive oil
  • 5-6 cups of your favorite veggies – onion, carrots, parsnips, celery, potatoes, squash, etc. – chopped in 1 inch cubes
  • 1 large can of organic crushed tomatoes – I like Muir Glen Fire Roasted
  • 2 cups of chicken or vegetable broth (optional)
  • 4-6 cups of water
  • 3-4 cloves of garlic, minced (optional)
  • Spices – whichever ones you like. I often use turmeric, tarragon, sage, a bay leaf, cayenne pepper and whatever else inspires me. If you don’t know what to try, keep it simple – Italian spices (rosemary, thyme, sage, oregano) are always good.
  • Salt and pepper, to taste
  • 2 cups of chopped leafy greens – try kale, chard or mustard greens

Heat olive oil in the bottom of a large soup pot. Add in spices and sauté until they start to become fragrant. Add in onions, garlic and hard vegetables (roots, round veggies) and sauté until they start to soften. Add in tomatoes and sauté until everything starts simmering. Then add water and broth. Bring to a boil, cover and simmer for about 20 minutes. Taste the soup, and add salt and pepper as desired. Your soup is almost ready when the hard veggies should be soft, but not mushy. Add in chopped greens and simmer briefly (a few minutes) until they are wilted. Serve immediately.


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