Ingredients:
1 to 2 Tbsp extra-virgin olive oil
1 large onion, chopped
3 cups cubed butternut squash
2 medium carrots, chopped
4 cups vegan vegetable stock
2 celery stalks, chopped
1 zucchini, chopped
28 oz can diced tomatoes
1 bay leaf
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried oregano
2 garlic cloves, chopped
1/2 tsp sea salt
Directions:
- In large soup pot, heat olive oil over medium and add onion. Sauté for 2 minutes, then add butternut squash and carrots. Sauté for 5 minutes, then add stock, celery, zucchini, and canned tomatoes. Give a stir, then add bay leaf, parsley, basil, oregano, garlic, and sea salt. Give another stir. Bring to a gentle boil, then reduce to a simmer for 15 to 20 minutes.
- Enjoy immediately. To store, let soup completely cool before transferring to Mason jar. Freeze for up to 3 months or refrigerate for up to 1 week.
Serves: 6 – 8
In each delicious serving: 87 calories / 2 g protein / 0 g fat / 18 g carbs (9 g sugar, 3 g fiber) / 334 mg sodium
For more recipes like this visit alive.com
Image Source: Alive.com
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