Can’t stop, won’t stop with these veggie soups! I swear, vegetable-based soups are what get me through these cooler winter months. If I’m ever feeling a little low with the colder temperatures and it getting dark out so earlier, I just heat up some veggie soup and I’m instantly comforted. This Creamy Winter Vegetable Soup is absolutely drool-worthy and contains numerous nutrient-dense ingredients like multiple types of onions, bell peppers, spinach, acorn squash, garlic, ginger, and cannellini beans for iron and protein!
Picture from @mealthy
1 T. extra virgin olive oil
1 tsp. Herbamare seasoning
1 cup of cannellini beans
1 white onion, chopped
1 bunch green onions, chopped
2 inches fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 cup broccoli, stalks and florets, chopped
1 cup butternut or acorn squash, peeled and chopped
2 cups of fresh spinach
32 ounces organic vegetable broth
1 cup organic coconut milk
1 T of hemp seeds per cup of soup
1 tsp. of lemon juice
1 tsp. ground turmeric
1 tsp. of cayenne or to taste
Add olive oil to a medium soup pot over medium heat. Add the onion, ginger, and green onion and sauté until onions are softened and translucent.
Add the garlic, bell pepper, broccoli, and squash and continue to sauté for additional 5 minutes, stirring often.
Add the vegetable broth, coconut milk, cannellini beans, turmeric then reduce heat and simmer for 20 minutes. Stir occasionally to prevent sticking. Add the fresh spinach and hemp seeds, stirring enough to soften it before blending.
In batches, carefully add soup mix into a blender and puree until smooth. Adjust seasoning, garnish with leftover vegetables, add lemon juice, and a dash of cayenne. Enjoy!