Sweet Potato Vegetable Soup

Nov 9, 2020

Ingredients:

  • 1 Tbs avocado oil
  • ½ yellow onion, diced
  • 4 green onions, sliced
  • 1 lb cut and peeled baby carrots, diced
  • 2 celery stalks thinly sliced
  • 1 large sweet potato, peeled and chopped
  • 3 cups butternut squash chopped
  • 7 cups low sodium chicken bone broth
  • 2 tomatoes, diced (or 2 15 oz cans diced tomatoes)
  • 1 Tbs fresh thyme, chopped
  • 2 Tbs fresh cilantro, chopped
  • Pinch of red pepper flakes
  • 2 Tbs lemon juice
  • 2 cups spinach

Directions:

  1. Heat oil in a large pot over medium heat. Add both onions, carrots, and celery and cook for about 5 minutes until translucent.
  2. Add the sweet potato and butternut squash. Cook for about 10 minutes. Stir so they do not stick to the bottom of the pot.
  3. Add the bone broth and tomatoes. Stir in the thyme, cilantro, red pepper flakes, and lemon juice. Cook for 10 minutes. Add in the spinach and cook for 5 more minutes.
  4. Season with salt and pepper to taste.

Nutritional info per serving: serves 8

Calories: 138

Protein: 11 g

Fat: 2 g

Carbs: 21 g

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