Spring Veggie Soup

March 16, 2018 by Gwen Eager EnglishSoups

Serves: 6-8

Use Organic:

  • 7 cups vegetable broth
  • 2 cups chopped celery
  • 2 cups chopped yellow onion
  • 2 cups broccoli florets
  • 2 cups spinach leaves
  • 1 cup chopped carrot
  • 1 cup chopped asparagus
  • 1 cup frozen peas
  • 1 15oz. can great northern white beans rinsed
  • 3 garlic cloves finely chopped
  • 1 Tablespoon Garden of Life Coconut Oil
  • 1 Tablespoon olive oil
  • 1 Tablespoon coconut aminos
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves

Directions:

  1. Place oils in a large pot and heat to medium high.
  2. Add in onions, carrots, celery, garlic, salt and pepper and sauté for about 7 minutes.
  3. Add in broth and all remaining ingredients and bring to a simmer and let cook for 30 minutes.
  4. Serve hot.
  5. Soup lasts 5 days refrigerated or one month in freezer.
 

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