After spending the week in sunny warm Mexico with my mom, (I was retreat scouting for future locations) we came home to a much colder Los Angeles. Veggie soup sounded like the perfect option for lunch. Ps always make extra. Its so easy to warm up for quick leftovers.
yellow neck squash
broth (veggie or chicken)
potatoes (I like the small mixed colorful potatoes. Red and purple are my favorite but any will do)
seasonings: pepper, Provence herb seasoning, pink Himalayan salt if wanted.
optional protein: cooked lentils or ground turkey or beef.
1. Sauté onion in 1-2 tablespoons coconut oil. Add celery, carrots, zucchini, chopped kale and yellow neck squash to pan.
2. Boil potatoes in on box of broth (veggie or chicken).
3. Add seasoning to veggies toward the end of sautéing.
4. Combine in large bowl with lid, this way you can store leftovers in the fridge.
You can always add extra broth when eating it leftover.
I also sautéed ground turkey with a spicy taco seasoning. I left it on the side of the soup, this way I could control the portion size. It gave it a nice kick to the soup flavor.
Give it a try and let me know how you like it!
Comment below if you have questions.