vegan thanksgiving soup

I’m calling this Thanksgiving soup mainly because it made my entire house smell like the holidays! It tastes rich without being heavy and is full of delicious vegetables. Plant paradox approved, gluten-free, soy-free and low cal! Perfect go-to lunch when the weather starts to get chilly.

Ingredients

2 tablespoons extra virgin olive oil

1 purple onion, diced

2 cloves garlic, thinly sliced

2 stalks celery, diced

4 carrots, peeled and diced

1-2 cups broccoli florets, chopped

1 medium Japanese sweet potato, peeled and chopped into bite sized pieces

2 large handfuls of chopped dinosaur kale

6 cups water

2 tablespoons coconut aminos

1/2 tablespoon of each: dried or fresh thyme and sage

Pink salt and black pepper, to taste

Instructions

Heat oil in a large pot.

Add onion and garlic, cook for five minutes.

Add celery, broccoli, potato and carrot, cook an additional five minutes.

Add remaining ingredients and allow to boil.

Once boiling, turn down to low and cook for twenty minutes or until vegetables are tender.

Turn off heat and serve.

The longer the soup sits, the more flavorful it’ll become.

You may refrigerate or freeze leftovers.