This soup will warm your cold bones and fill your
belly! It also has a very nice kick and
a wonderful flavor. Like most soups, I
recommend eating this the next day.
However, if you just can’t wait, it is delicious right out of the pot!
You will need:
-1 medium yellow onion (diced)
-2 cups of cherry tomatoes (whole)
-1 large bell pepper (I used yellow)
-2 medium Yukon potatoes
-1 cup of okra (sliced)
-1 cup of kale (shredded into large chunks)
-1 cup of parsnips (diced)
-1 cup of turnips (diced)
-1 cup of shredded carrots
-1/2 cup celery (diced)
-2 cloves of garlic (minced)
-1 tablespoon red pepper flakes (less if you do not want
soup as spicy)
-2 tsp ground sage
-5 large leaves of basil (shredded)
-1 tablespoon sriracha (more or less to taste)
-2 tablespoons olive oil
-6 cups or so of vegetable broth (more or less depending on
how dense you want your soup to be)
What to do:
-In a large pot, saute the diced onions and peppers until
they start to soften.
-Once they have softened up, add the remaining ingredients.
-Bring to a boil and reduce heat to a simmer. Let the soup simmer for about 90 minutes or
until the veggies have softened and the tomatoes have burst and liquefied.
*For this recipe, I used my Vidalia Chop Wizard. This tool ensures that my veggies are all the
same size and cook in the same time.
