Veggie Soup

For me, a nourishing kitchen is symbolic of a nourishing, healthy, grounding home 🏡 When my kitchen is stocked with nourishing and healthy options I instantly feel grounded when I come home from a busy day 🧘🏻‍♀️I made this batch soup last weekend and we have been eating it all week! It’s easy, quick, budget friendly and loaded with veggies. This is your inspiration to make a batch soup this weekend!

Ingredients:

1 onion (diced), 2 cloves of garlic (minced), 2 cups of peeled baby carrots cut into bite size rounds, 2 cups of celery cut into bite size, 1 carton of mushrooms- I used pre-cut baby Bella’s, 2 zucchini’s cut into bite size, 1 can of crushed tomatoes (I had the big 28 ounce of San Marzano and used about half), 4 cups of veggie broth, 1 and 1/2 tsp of dried basil, 1 and 1/2 tsp of dried oregano, Salt and pepper, Kale

Directions:

Lightly coat a large stockpot with olive oil and place over high heat. Add the onion and sauté for 2 minutes. Add the garlic and sauté for 2 additional minutes. Add the carrots, celery, mushrooms, zucchini, tomatoes, veggie broth, and herbs. Season with salt and pepper. Bring the mixture to a boil and then simmer for 15 minutes. Add kale!

Optional, garnish with grated Parmesan cheese…. Or I mights add potatoes or white cannellini beans next time!

Happy Saturday friends! Xo