*Original recipe by Julieanna Hever, MS, RD, CPT

Ingredients

  • 6 cups vegetable broth or water
  • 1 small yellow onion, diced
  • 3 celery stalks, diced
  • 1 large carrot, peeled and diced
  • 2 small zucchini, diced
  • 1 (16-oz.) package frozen corn
  • 2 small garnet yams, peeled and diced
  • 4 bay leaves
  • 2 teaspoons dried thyme
  • 4 cups fresh baby spinach leaves

Instructions

  1. Over medium-high heat, sauté onion, carrot, and celery in ½ cup vegetable broth until slightly browned, approximately 5-10 minutes.
  2. Add remaining vegetables, broth or water, bay leaves, and thyme. Bring to a boil and reduce heat to medium-low. Simmer until vegetables are tender, about 30-40 minutes.
  3. Remove bay leaves from soup and blend with immersion blender until mostly pureed. Add spinach leaves and turn off heat. Serve hot.

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about the author

Julieanna Hever

Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.

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