In the winter we always crave comfort food. I love having soups in the winter. Just being about to eat the nice warm veggies and broth will take any chill out of your body.
It has been a very long time since I had a canned soup. It was long before I figured out about all my allergies. Have you looked at the ingredient list? Let alone things that I can not pronounce that just scares me to death, but the amount of sodium is crazy! With a homemade soup you can control the salt.
If you enjoy dipping something into your soup, never fear… Paleo Biscuits are here!
Hearty Vegetable Soup (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free)
1 medium onion
1 clove garlic-minced
1 lg. carrot
2 ribs of celery
1 medium sweet potato
2 c. cabbage-chopped
1- 28 oz. can of diced tomatoes
2 tsp. onion powder
1 inch raw ginger-minced
1/8 tsp. cayenne pepper
sea salt to taste
4 c. water
2 c. kale or spinach
Peel and chop up all your vegetables. Add everything in your soup pot except your kale/spinach. Bring to a boil, then reduce to a simmer until vegetables are tender. Cooking time will take between thirty minutes and an hour depending on the size of your chunks. Add your kale/spinach and cook for ten more minutes. Salt to taste.
If there is any leftovers or if you make a double batch, this soup freezes well.