This delicious vegetable soup is hearty, nutritious and spicy.
This vegetable soup recipe uses a non-dairy base for those who are lactose intolerant. When serving the vegetable soup into an individual bowl, cheese can be added for an enhanced flavor and texture if your diet allows for adding dairy.
Ingredients 2 tbs olive oil
2 carrots sliced thinly
2 cups butternut squash chopped
3 teaspoons tomato paste
800ml can crushed tomatoes low-sodium
3 tbs. kosher salt to personal taste
1/4 tsp. chili powder, optional
1 tsp. basil, dried
1 sweet onion, chopped
1 stalk celery, sliced thinly
2 fresh cloves garlic, cut into small pieces
1L chicken or vegetable broth low-sodium
2 cups cold water
2 or more tbsp sugar
1/4 tsp red pepper flakes
1 tsp dried tarragon
1 tsp dried thyme
1 tsp dried oregano
Prepare the vegetables. Heat the olive oil in a large soup pot on medium-high heat. Add the onions and stir with a wooden spoon. Add some of the Kosher salt at this time. When onions look soft, add carrots, celery and garlic, and continue to stir.
Add the butternut squash. If the vegetable mixture is too dry, add a bit more olive oil and keep stirring. Add the tomato paste and slowly add the chicken broth and keep stirring. Add the crushed tomatoes and the cold water. Add the dried herbs and Kosher salt to taste.
Once the vegetable soup has come to a rolling boil, turn down the heat to the lowest setting and stir. Be sure to keep tasting the soup and add sugar and salt to bring flavor to your liking. Cook the soup on low for about thirty minutes.
Serve your vegetable soup with whole-grain chips or top with soup crackers.