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    Winter Veggie Soup

     Who doesn’t love a heart bowl of soup on a bone-chilling day?  Try this easy but delicious winter veggie soup.

    If you have the base ingredients of some broth and red lentils on hand, it’s a snap.  Fill in with fresh veggies you have around.

    If you are keeping fat low, saute your onions and garlic in some of the broth.  No problem!

    We grow butternut squash in the garden and they store great in Johny’s shop which is usually around 45 F.

    I stock up on tomatoes in glass jars (they leach the metals when they are in a cheap can).  Johny LOVES big whole tomato pieces in his soup!


    America’s Integrative and Virtual Nutritionist
    Your plant-based expert, helping YOU restore YOUR health!

    Winter Veggie Soup Ingredients:

    3 Tbsp coconut oil
    3 leeks (whites only), chopped
    1 sweet onion, diced
    4 cloves garlic, minced
    4 carrots, peeled, sliced
    1 butternut squash, peeled and chopped into 1/2 inch cubes
    8 cups vegetable stock – here’s my DIY recipe
    2, 14 oz glass jars of diced tomatoes (Jovial is one brand)
    2 sprigs fresh thyme
    1 Tbsp fresh rosemary, chopped
    2 Tbsp fresh oregano, chopped
    1/2 tsp black pepper
    1 tsp salt
    juice of 1/2 lemon


    1. In a large soup pot, heat the coconut oil over medium heat.
    2. When hot, add the leeks, garlic, and onion. Cook until onion is translucent (~5 mins).
    3. Add the carrots and squash and cook for another 5 mins.
    4. Add the vegetable broth and bring to a boil.
    5. Add the tomatoes, fresh herbs, and salt and pepper. Simmer on low eat until the veggies are tender (~30 mins).
    6. Add lemon juice if you wish. Serve and enjoy!


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    Americas Virtual and Integrative Registered Dietitian / Nutritionist
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