Greens and Roasted Vegetables Soup

I don’t know what to call this soup. Greens and Roasted Vegetables Soup sounds too healthful, and I’m afraid it might scare some away (although, to be fair, it is as healthful as it sounds). All I know is that it is super tasty and versatile and I’m kind of obsessed with it. This version is slightly adapted (and adaptable) from Against All Grain. The first time I made it, I didn’t have butternut squash, so I doubled the sweet potato. I’ve swapped out kale for spinach and turkey broth for chicken broth. Today I didn’t have chicken and discovered that it’s just as good without. Versatile.

  • 3 garlic cloves
  • 2 carrots, peeled and cubed
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 small onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken (or turkey or vegetable) stock
  • 2-3 cups shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups spinach
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

 

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