Hearty Organic Vegetable Soup

Hello Darlings!

Normally I am in the camp that soup on its own is not a meal. I am a texture girl-- something needs to crunch. And while soup is delicious, it is a little too liquid. But if you have been following me on Instagram you’ve seen that I have been following I.AM.YOU. Studio’s Detox to Retox program, which they so graciously sent me to try. (A post with a full review of the program will be coming soon!)  Yesterday’s meal plan called for veggie soup as part of lunch, so I threw together what I had in the refrigerator and the pantry and this super filling veggie soup was born. While more like a stew than a soup, it was beyond delicious, even without my beloved crunch!



Ingredients: (All Organic)

• A collection of vegetables- I used:
• 1 Sweet Potato
• 4 Yellow Potatoes
• ½ Bunch Kale
• 4 Large Carrots
• 2 Yellow Onions
• Shitake Mushrooms
• White Button Mushrooms

• ½ Bunch Flat Leaf Parsely + extra for garnish
• 6 Cloves Garlic
• 3 tsp. Paprika
• 2 tsp. Thyme
• 2 tsp. Tarragon Leaf
• 1 tsp. Freshly Ground Black Pepper
• 2 Tbs. Extra Virgin Olive Oil

Instructions:

1. Prep your vegetables by washing, peeling, then chopping everything into chunks.
2. Preheat a large saucepan and add olive oil, wait until oil ‘shimmers’ then add the sweet potato, yellow potatoes, garlic cloves, and onions. Toss with olive oil and let brown about 5 minutes.
3. Add paprika, thyme, tarragon, and black pepper. Toss.

4. Add carrots, parsley (leaves only), kale, and enough water to cover the vegetables by at least an inch.

5. Bring to a boil then let simmer.

6. After about 15 minutes add mushrooms and let simmer 10 more or until the potatoes are easily pierced with a fork.

7. Garnish with extra parsley and serve hot.

Enjoy!

Tinkerbelle and Kiwi Are Intrigued

I love thrown together creations that turn out great. What has been your favorite cooking-on-a-whim dish? Let me know in the comments below!
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