Spicy Veggie-licious Soup

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.