This soup is packed full of colorful veggies so you can actually “eat the rainbow”! Perfect for your vegan friends, serve this up and be nourished with essential vitamins and minerals found in nature!
Prep Time: 5 minutes
Cooking Time: 25 minutes
1 tablespoon avocado oil
1 medium yellow onion, peeled & diced
2 stalks celery, diced
1 medium leek, thinly sliced
1 medium fennel bulb, chopped
3 rainbow carrots, diced
1 medium red bell pepper, seeded & chopped
3 garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon dried oregano
1 medium zucchini, ends removed & diced
1 cup veggie stock
1 14.5-ounce can petite diced tomatoes
1 bay leaf
2 cups baby spinach
Add avocado oil to a large stock pot or Dutch oven and bring to medium-low heat.
Add onion, celery, leek, fennel, carrot, bell pepper and garlic and season with sea salt, black pepper and dried oregano and stir well to combine.
Sauté until veggies are soft, about 5 minutes.
Add in zucchini. Continue to sauté until the zucchini has softened, about 5 minutes.
Add in veggie stock, diced tomatoes and bay leaf and reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.
Turn off the heat and stir in the baby spinach.
Serve between 6, garnishing with fresh parsley and store any leftovers in the fridge for up to 5 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.
Net Carbs: 9