Antioxidant Soup (All Ingredients are to Be Organic)

READY IN: 4hrs
Recipe by Deborahrah

This soup is so good, you won't miss the meat. It is full of healthful antioxidants. The pureed squash and tomato sauce add thickness and rich taste.

Top Review by JanuaryBride

Delish! I had a little fun with the recipe, but all in all kept it pretty true to its spirit. I used regular broth, but then subbed some previously roasted carrots, turnips, and sweet potatoes. I used all butternut squash puree (instead of half squash and half pumpkin). I doubled the amt of tomato sauce. Used fresh kale in place of the spinach and just threw it in in the beginning with the onions/garlic. Also threw in a half a zucchini that needed used up. I cooked the veggies on the stove for 25 minutes and transferred it all to the crock pot and let it cook for about 4 hours on low. Served with sweet potato bread. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Put the roasted vegetable stock and water in large pot; add garlic, onions, fresh carrots and sweet potatoes. Bring to simmer and cover. Cook for 25 minutes. Add green beans, sweet potatoes, corn and spinach. Cook for 10 minutes. Add tomatoes products, squash puree, miso mixture and herbs. Simmer for 60 minutes. You can add more water if you want a more brothy soup.
  2. This soup can be frozen in quart jars. When I serve the soup, I usually add ½ cup of beans, rice, tofu or quinoa for each 1 cup of soup. Whatever is in the fridge works great. Great with rustic Italian rosemary bread!

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