Harvest Vegetable Soup | Dinner
SOOTHING AND SIMPLE, this soup is a great go-to recipe during the colder
months for a warm pick-me-up.
1 medium yellow onion, peeled and diced (about 1 cup)
3 celery stalks, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
6 cups Vegetable Stock, or low-sodium vegetable broth
2 small zucchini, diced
2 small sweet potato, peeled and diced
4 bay leaves
2 tablespoons thyme
3 to 4 ears corn, kernels removed (about 2 cups)
4 cups packed spinach leaves
1. Place the onion, celery, carrots, and ½ cup vegetable stock in a large soup
pot and sauté over medium-high heat for 6 to 8 minutes, or until the onion
2. Add the zucchini, yams, bay leaves, thyme, and remaining broth and bring
to a boil over high heat. Reduce the heat to medium-low and simmer for 20
to 30 minutes, or until the vegetables are tender.
3. Add half the corn and cook for 10 to 15 more minutes. Remove the bay
4. Puree the soup using an immersion blender or in batches in a blender with a
tight-fitting lid, covered with a towel. Return the soup to the pot and add
the remaining corn and spinach leaves. Cook for 5 more minutes, or until
the spinach is wilted. Stir well and serve hot.