Savory Winter Vegetable Soup – a simple yet delicious winter soup that is absolutely delicious and Whole30 compliant!

I know, I know …. vegetable soup.  Can’t be THAT exciting, can it?  I promise you guys, it really is.

It really has everything to do with my secret ingredient – ghee. It just adds that little extra something to make this soup better than any other vegetable soup … ever.

This is the kind of soup I will make a big batch of on the weekend and then eat throughout the week, bring to work, or even have a little before bed if I am feeling hungry.  It is so good for you and so delicious – my favorite combo.  It is Whole30 compliant and it can be vegetarian/vegan if you leave out the ghee – I promise it still tastes good that way too!

(make sure you read your vegetable broth labels very closely – many are not compliant!)

As far as my January Whole30, it is officially day 14!  2 weeks down – they have flown by!  Overall, I am feeling so good – so much energy.  Starting to get a little sick of my “regular” food, but that is just when I mix it up and try some new recipes.  That is so key for me, especially for dinner.  I can eat the same thing for dinner pretty much every day and I am fine.  Dinner needs to be different.  I mean I have my few go-to’s that we eat somewhat frequently, but other than that I love making new things for dinner.  Other than that, I think the worst is behind me, although this round has been the easiest by far!

If you guys are doing January Whole30 with me, I hope you are really feeling amazing!

Kind of wishing I had a big bowl of this soup right now!!  I kind of feel like cold is coming on – fingers crossed it is nothing   ?

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Love,

E

Savory Winter Vegetable Soup (Whole30)

• Author: Erin
• Category: Soup
• Method: Stove Top
• Cuisine: American

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Description

A simple yet delicious winter soup that is absolutely delicious and Whole30 compliant!

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Ingredients

Scale 1x2x3x

• 64oz vegetabe broth (read ingredients carefully)
• 2 cup green beans, but into 1 inch pieces
• 1 zucchini, sliced and quartered
• 7 carrots, peeled and sliced
• 1 large russet potato, cut into small cubes
• 1 small sweet yellow onion, minced
• 3 stalks of celery, sliced
• 2 Tablespoons ghee
• 1–2 Tablespoons salt
• 2 Teaspoons ground black pepper
• 3 smashed garlic cloves

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Instructions

1. Add vegetable broth to large soup pan.
2. Bring to boil and reduce to simmer and add garlic cloves, onion, 1 Tablespoon of salt and pepper.
3. Let simmer 5 minutes.
4. Add green beans, carrots, potatoes and celery.
5. Stir and let simmer 5 more minutes.
6. Add ghee and zucchini and let simmer 2-3 minutes.
7. Taste and add additional Tablespoon of salt or pepper, as needed (or more, as needed).
8. Taste vegetables to check for firmness and cook longer if you want them softer.
9. Remove from heat and let sit.
10. Serve immediately.
11. (note: to make vegan, omit the ghee)

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