This is the "Vitamin Water" of soups. After a heavy weekend this is a wonderful thing to make you to feel better about your life in general.
Alayna and I made this little bowl of heaven Memorial Day Monday night. It was great because after one too many meat center BBQs a bowl of light broth and veggies felt perfect to detox and recharge for Tuesday.
We used a chicken stock but if you use a veggie stock this soup could be Vegan. I think. Right? It's also good as one of those, I-have-a-lot-of-random-vegetables-in-my-kitchen soups.
Anyway, so here it is!
Cut up 2 yams/sweet potatoes into spoon sized slices and boil in a saucepan on the side
Chop 6 cloves of garlic, half a white onion
Chop 6 cloves of garlic, half a white onion
And a decent sized chunk of peeled fresh ginger (I like a lot... but I also love ginger) s
Saute in olive oil
Add in 2 slicked yellow squashes (med-small)
Add in 2 slicked yellow squashes (med-small)
Once they are getting translucent, add in chopped carrots (two normal sized carrots or small carrots)
And 2 chopped broccoli heads...
Continue cooking until the broccoli turns bright green
Add 2 small cans of cannellini beans, drained and cook covered on low heat
Add the sweet potatoes once you can stick a fork through them relatively easily,
Add 2 small cans of cannellini beans, drained and cook covered on low heat
Add the sweet potatoes once you can stick a fork through them relatively easily,
Cover the whole concoction with vegetable or chicken broth and bring to a boil
Let the soup simmer for about 10 minutes, adding two big handfuls of spinach for the last 5 minutes
Let the soup simmer for about 10 minutes, adding two big handfuls of spinach for the last 5 minutes
There you have it! So easy! So healthy! So great.
