Veggie Stew

Taking time to make soup for yourself is self care.  This veggie pasta soup won't disappoint. It is plant filled--- incorporating 12 different plants. These will gently feed and care for your gut, plus it tastes delicious too!

Start with the hearty broth for the best results or use store bought organic vegetable broth.

For Hearty Broth: (You will need a large pot)

• 3 32 oz containers of organic vegetable broth 

• 1 large whole peeled onion

• 3 celery stalks

• 2 carrots

• 4 whole peeled garlic cloves

• optional (leftover stalks of broccoli)

• sea salt (1 and half teaspoons)

• 1-2 tsp of dried thyme

Bring the vegetable broth with vegetables in it to a boil then simmer on medium low with the lid ajar for 45 mins.

After 45 mins, let this cool.  When ready, spoon out softened vegetables and place in blender--blend on high for 45 secs.  Then add the blended vegetables back into the broth it simmered in.  Set aside.

For the soup vegetables:

You will need:

• 3-4  celery stalks cut into bite sized pieces

• 1 onion peeled

• 3-4 carrots cut into bite sized pieces

• 1 zucchini cut into bite sized pieces

• 4-5 small yellow potatoes cut into bite sized pieces

• bunch of green onions chopped

• 2 tomatoes sliced in half placed seeds down on baking sheet

• 2-3 garlic cloves unpeeled

• 1 1/2 tsp basil

• 1 tsp oregano

• 1/4 tsp red pepper flakes ( or more if you like)

• 1 tsp salt

• avocado oil

1. Set oven to 425. Line a large rimmed baking sheet with parchment paper. 

2. Place diced vegetables on the baking sheet. Season vegetables with salt, basil, oregano.  

3. Spray with avocado oil and use hands to mix vegetables and seasoning on tray.

4. Roast in oven on 425 for 40 mins. 

Combining the broth and vegetables :

When hearty broth is complete with blended vegetables added in and the soup vegetables are roasted, you are ready for the final touches on your soup.

For the last few steps you need pasta. I used Andean Dream fusilli. This pasta is gluten free and made with organic rice and quinoa.  It holds up well in soups!

1. Bring your hearty broth to a boil and add your pasta, cook according to package directions.

2. Next, add your roasted vegetables--I took time to peel the skin off my tomatoes and peel my garlic before adding it to the broth and pasta.

3. Simmer everything on medium low for 10 mins. 

4. Taste and season with salt if needed!

Keep this soup in your fridge to enjoy all week long for lunch or dinner!

Your body will thank you for it!