Hearty Vegetable Soup
Cozy up with this Hearty Vegetable Soup! It is packed with vegetables and seasoned with fresh garlic, ginger, and red pepper flakes. This soup makes for a perfect dinner on a chilly night!
Craving something healthy, warm, and delicious? Try this soup! The fresh ginger and garlic add a great kick and pair perfectly with the vegetables. If you like your soup to have more of a kick, add more red pepper flakes. The best part of this soup is that it freezes perfectly! Fill a zip lock bag with your leftover soup and when you are ready to eat it, thaw and reheat.
Ingredients
- Avocado Oil
- Shallots
- Garlic
- Ginger
- Sweet Onion
- Red Peppers
- Celery
- Broccoli
- Mushrooms
- Beets- Use yellow beets if you do not want the broth to turn pink.
- Cherry Tomatoes
- Spinach
- Garlic Powder
- Red Pepper Flakes
- Salt
- Pepper
- Vegetable Broth
How do I make this soup?
Set a large saucepan over medium heat. Add avocado oil, minced shallots, fresh garlic, and ginger. Sautee for two minutes and then add diced onions and peppers. Sautee for another five minutes, stirring frequently. After that, add the chicken broth and mix everything together. Next, add chopped celery, sliced baby bok choy, sliced mushrooms, peeled and sliced carrots, beets, broccoli, sliced red cabbage, and cherry tomatoes. Mix everything together. Mix in garlic powder, salt, pepper, and red pepper flakes. Bring the soup to a boil, uncovered. Once it is boiling, turn the temperature to low, cover, and simmer for 30 minutes to an hour. Ten minutes before eating mix in spinach. Enjoy!
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Hearty Vegetable Soup
Ingredients
- 2 tbsp avocado oil
- 2 shallots minced
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 1 sweet onion
- 2 red peppers
- 2 cup chopped celery
- 1 bunch baby bok choy
- 1½ cups broccoli
- 1½ cups sliced mushrooms
- 2 large carrots peeled and chopped into 1/2 inch slices
- 2 beets use yellow beets if you do not want a pink broth
- 2 cups spinach
- 48 oz vegetable broth 1 1/2 32 oz containers
- 1 cup cherry tomatoes
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
Instructions
- Set a large saucepan over medium heat.
- Add avocado oil, minced shallots, fresh garlic, and ginger. Sautee for two minutes and then add diced onions and peppers.
- Sautee for another five minutes, stirring frequently. After that, add the vegetable broth and mix everything together.
- Next, add chopped celery, sliced baby bok choy, sliced mushrooms, peeled and sliced carrots, beets, broccoli, and cherry tomatoes. Mix everything together.
- Mix in garlic powder, salt, pepper, and red pepper flakes.
- Bring the soup to a boil, uncovered.
- Once it is boiling, turn the temperature to low, cover, and simmer for 30 minutes to an hour.
- Ten minutes before eating mix in spinach, garlic powder, and red pepper flakes.
- Enjoy!