As temperatures plummet and our desire to cancel life and stay in bed with warm drinks and hot food creeps in (ah, life before kids….), I’m sure I’m not the only one who has seriously turned up their soup game over the past few weeks. Soup has always been a favourite of mine, and after getting into the habit of making it from scratch myself 10 years ago (after realizing how truly simple it is to make on top of being the single girl’s best quick mealtime friend), I can say the love affair still burns strong. I often tell clients that one of the best meal prep items to include in their repertoire is soup – not only because it’s easy, but because it’s a delicious way to get 2-3 servings of veggies in one bowl AND one batch provides multiple quick meals – more if you double the recipe and freeze some! Plus, since many clients need to start their wellness journey by improving digestions, cooked vegetables in soup provide a great way to easily absorb nutrients without overloading their sluggish tummies (even I get bloated from too many raw vegetables!). And as a bonus you can use bone broth instead of regular vegetable stock (if you’re not vegan) for some extra gut healing power.
This Hearty Root Vegetable Soup recipe has been on repeat since October, and I can confidently say I am not sick of it yet. It’s packed with seasonal vegetables and offers an awesome dose of plant-based protein from the beans which makes it a super filling and crazy nutritious lunch or dinner in these cold months. If you are going more plant-based this year or just doing Veganuary, then this soup is an amazing place to get all the nutrients you need while learning how amazing plant-based eating can be (something I wish everyone would explore more!). Plus – kids love it! Give them some nice sourdough for dipping and they’ll slurp it back happily.
Now if only there was a magic soup that encouraged toddlers to let their parents stay in bed and watch Netflix (other than Peppa Pig) all day….*sigh*
The Natural Blonde
Hearty Root Veggie Soup
So filling, super nutrient-dense and packed with plant-based protein, this soup is the perfect hearty homemade lunch or quick weeknight dinner.
- 1 Tbsp. extra-virgin olive or avocado oil
- 1 large yellow onion, chopped
- 4 cups butternut squash, cubed (about one small squash)
- 2 medium carrots, chopped
- 1 small turnip, chopped
- 2 celery stalks, chopped
- 1 small zucchini, chopped
- 2 cloves garlic, minced
- 1 (796 mL) can diced tomatoes (preferably BPA free and organic – I like to use fire roasted for extra flavor!)
- 1 (400 mL) can red or white kidney beans
- 4 cups vegetable stock (or sub bone broth for extra gut healing)
- 1 bay leaf
- 1/2 tsp. dried basil
- 1/2 tsp. red pepper flakes (optional for a little spice – omit if making for kids)
- 1/2 tsp. sea salt
In a large soup pot, heat olive oil on medium and add onions. Sauté for two minutes, then add butternut squash, turnip, carrots and garlic.
Sauté for 2-3 more minutes, then add stock, celery, zucchini, canned tomatoes dried spices, salt and pepper and bay leaf. Give a stir. Bring to a soft boil then cover and reduce to a simmer for 15 minutes. Lastly, add in the beans and allow to simmer uncovered for another 5 minutes just to heat the beans through.
Enjoy immediately. To store, let the soup completely cool before transferring to a mason jar or other glass container. Freeze for up to 3 months or refrigerate up to one week.