Paleo in 28 by Kenzie Swanhart

Author:Kenzie Swanhart
Language: eng
Format: mobi, epub
Publisher: Sonoma Press
Published: 2015-08-24T04:00:00+00:00

Vegetable Soup

SERVES 4 / PREP TIME: 10 MINUTES / COOK TIME: 1 HOUR

This vegetable soup is full of hearty, fresh vegetables that are delicious and nutritious—so go ahead; fill up on this childhood favorite guilt free. It’s perfectly filling alone, or you can try it with hot, steamy Good Morning Mug Biscuits (here).

1 tablespoon grass-fed butter

1 yellow onion, coarsely chopped

3 carrots, coarsely chopped

1 yellow squash, coarsely chopped

1½ cups coarsely chopped mushrooms

3 cups chicken stock

¾ teaspoon cumin

1 teaspoon dried thyme

2 teaspoons dried basil

Sea salt

Freshly ground black pepper

1. In a large pot over medium heat, melt the butter.

2. Put the onion, carrots, yellow squash, and mushrooms in the pot.

3. Add the chicken stock, cumin, thyme, and basil, and season with salt and pepper.

4. Stir well to combine.

5. Cover the pot, and turn the heat down to low.

6. Cook for 1 hour and serve.

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