A fridge-clearing soup perfect for loading up on green vegetables! With the arrival of autumn, what could be more comforting? Feel free to vary the vegetables and add whatever you have on hand (kale, Swiss chard, celery, etc.) Enjoy!
Ingredients
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1 large onion, finely chopped
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15 ml (1 tbsp) vegetable oil
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750 ml (3 cups) chopped broccoli
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500 ml (2 cups) chopped spinach
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250 ml (1 cup) frozen green peas
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1 medium zucchini, diced
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750 ml (3 cups) reduced-sodium chicken broth
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Salt and pepper to taste
Preparation
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In a large pot, sauté the onion in oil over medium heat until softened. Add the vegetables and sauté for 5 minutes.
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Pour the reduced-sodium chicken broth into the pot and increase the heat to medium-high. Let simmer for 20 minutes.
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Puree the soup until smooth using an immersion blender. Adjust the seasoning if needed.
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Serve the soup in bowls. Garnish with pumpkin seeds and hemp seeds if desired.
Notes
Can be kept in the refrigerator for 5 days. Freezes for up to 3 months.
