Serves 4-6, Gluten-Free & Dairy-Free
This is a great soup to make when you have a lot of vegetables in your refrigerator that you need to use up. The following recipe is just a guideline. Feel free to substitute with what you have on hand to make this dish unique to you. Here are some ideas of foods to substitute with if you don’t have everything below. Swap the squash for sweet potatoes, the spinach for any other dark leafy green (sauteéd baby kale, spinach greens, collard greens, etc.), zucchini for the green beans, and any variety of fresh herbs to bundle or garnish with. If you’d prefer to add animal protein, swap the lentils for shredded chicken or add it alongside. Parmesan cheese is also a great topping to combine with any of the fresh herbs.
- 2 tbsp avocado oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 3 celery stalks, chopped
- 2 large carrots, chopped
- ½ butternut squash (or at least two cups), skin peeled, chopped
- 1 cup fresh green beans, chopped
- 14 oz can fire roasted tomatoes
- 4 cups vegetable broth
- 2 bay leaves
- 1 rosemary bundle
- 1 can drained lentils
- 2 cups fresh spinach
- Salt and pepper
To make rosemary bundle: snip 4 finger length sections of fresh rosemary and use kitchen twine to tie together.
Heat the avocado oil in a large pot over medium heat. Add the onion, garlic, celery, carrots, butternut squash and salt + pepper. Cook until the vegetables start to soften, about 8 minutes.
Stir in the green beans, fire roasted tomatoes, both bay leaves, rosemary bundle, and vegetable broth and allow to simmer for 30 minutes. During the last 10 minutes or add the lentils, stir, and continue to simmer. If the soup becomes too thick, feel free to add up to a cup of water.
Turn off heat and remove both bay leaves and rosemary bundle. Discard.
Add spinach, more salt + pepper to preference and top with fresh parsley.