INGREDIENTS:
2 tablespoons olive oil
3 carrots, medium, chopped
1 yellow onion, medium, chopped
4 cloves garlic, minced
2 cups butternut squash, heaping cups, chopped
2 red potatoes, medium, chopped
1 zucchini, large, chopped
1 ½ cups cabbage, chopped
1 teaspoon salt
½ teaspoon ground sage
⅛ teaspoon cayenne pepper
½ teaspoon all-spice
6 cups vegetable stock
6 sprigs thyme
14.5-ounce diced tomatoes, juice included
2 cups kale, chopped
- In a large pot over medium heat, heat the oil and then add in the onion and carrot. Sauté, stirring occasionally, for 5 minutes or until the veggies begin to soften.
- Add in the garlic and saute for another couple of minutes.
- Add in the butternut squash, potatoes, zucchini, and cabbage, as well as the salt and spices. Stir to mix it all up.
- Add in the broth, tomatoes (juices and all), and the thyme. Stir and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
- Add in the kale, stir, and simmer for an additional 10 minutes. Once the kale is fully wilted, the soup is ready.
- Discard the thyme sprigs before serving and add in a bit more salt and pepper if needed.
- Let cool slightly and then ENJOY!!
Calories: 172kcal, Carbohydrates: 31g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1381mg, Potassium: 897mg, Fiber: 5g, Sugar: 9g, Vitamin A: 11490IU, Vitamin C: 47mg, Calcium: 104mg, Iron: 2mg
Original Recipe by Brita Britnell on FoodWithFeeling.com