Rustic Veggie Soup

Photo courtesy of a follower. I was too hungry to take my own photos!

This rustic vegetable soup is plant based and so hearty. Growing up I loved my moms vegetable beef soup. It was such a favorite and I couldn’t make it as good as she did. However, in an attempt to eat vegetarian and vegan, I’ve come up with a tasty version that I get extremely giddy about.

Since I’m not big on long recipe posts I’ll get to it, because let’s be honest, it’s all about the food anyway.

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Rustic Veggie Soup

serves approx 8

1 c onion, diced

4 garlic cloves, diced

1 T avocado oil

3 carrots, peeled and sliced

2 celery stalks, sliced

2-3 potatoes, small cubes

1 zucchini, cubed

2 handfuls fresh spinach, chopped

16 oz diced tomatoes

8 oz strained tomatoes

1 can garbanzo beans, drained

32 oz vegetable stock

1/2-1 c water

2 T coconut aminos

1 1/2 t dried oregano

1 t onion powder

1 t garlic powder

Pink Himalayan salt to taste

Fresh cracked black pepper

Directions:

1. In a soup pot on medium-high heat add avocado oil and onion. Sauté for 4-5 minutes. Add garlic, carrots, celery, zucchini and potatoes. Continue to sauté for another few minutes. Season with salt and pepper.
   

2. Add diced tomatoes, strained tomatoes, veggie broth and spices. Bring to a boil, then reduce to a simmer.

3. Cook about 30 minutes and gauge whether you need to thin with water.

4. Add garbanzo beans and spinach.
   

5. Taste and adjust seasonings. Serve.

Topping suggestions:

Vegan Parmesan

Hot Sauce

Additional salt and pepper

Crackers!

This soup is delicious as leftovers.

The brand of strained tomatoes I used