It is another saturday here in the South, which means Auburn football and food. I am excited to be at home. I was able to plan our meals for the week, go to the market, cook lunch and workout by 1:00 pm. Now it is time to hunker down for some college football! Lunch was good, Winter Vegetable Soup. I found this recipe in the Atlanta Journal Constitution last year and loved it the first time I tried it. This soup is easy to make and FULL of flavor. Thanks AJC!
Winter Vegetable Soup
Serves: 4
1 Tbs olive oil
4 carrots, diced
1 large onion, diced
2 garlic cloves, minced, approximately 1 tsp garlic
4 cups organic, low sodium vegetable broth
1 14.5 oz can tomato sauce
2 cups butternut squash, diced
freshly cracked pepper
1 tsp ground thyme
1/4 tsp allspice
dash of red ground pepper
3 cups kale, chopped
Heat oil in a large soup pot over medium heat. Add carrots and onions. Cook 5 minutes. Add garlic. Cook 1 minute. Add broth, tomato sauce, squash and spices. Cook 25 minutes or until squash is tender. Add kale and cook 5 minutes until kale is tender. Serve!
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