This past week I’ve been recovering from a cold, so at Saturday’s market I bought an array of vegetables with the intention of making a soothing soup. I purchased a head of cauliflower, a couple of peppers, onions, as well as a green and yellow zucchini. I also picked up a butternut squash, which contains B6—a vitamin essential for the immune system to function properly.
To start the soup I cut up 3 medium size carrots, as well as the onions I had purchased from the market. I sautéed them in a pot with some chopped garlic, olive oil, and an array of spices including onion, garlic, red pepper flakes, and thyme. I added water as necessary to keep the onions from browning.
Waiting for my carrots and onions to cook, I began to cut up the rest of my vegetables. I grabbed an additional pot for the butternut squash so that it would cook thoroughly. With some water, salt, and pepper I let the squash simmer over medium heat. After the onions and carrots were cooked to my liking I drained the juice to use as an additional broth with the squash.
Once the squash was soft, I incorporated a 28-ounce can of crushed tomatoes, and a 6-ounce can of tomato puree. I also added the chopped vegetables, a handful of kale, and a 15-ounce can of pinto beans. I waited for the soup to boil before turning down the heat and letting it simmer for about 30 minutes. I added water as necessary, and waited for the soup to thicken and cool slightly before enjoying!
- 1 butternut squash
- 2 peppers (any color of your liking)
- 2 cups cauliflower
- 1 cup kale
- 1 medium sized zucchini
- 1 medium sized summer squash
- 3 medium carrots
- 1 cup chopped onion
- 1, 28-ounce can of chopped tomatoes
- 1, 6-ounce can tomato puree
- 1, 15-ounce can pinto beans
- Spices: onion, garlic, thyme, red pepper flakes
- Sea salt and pepper