Rebecca’s Everything Soup

Rebecca’s Everything Soup

2 tablespoons olive oil, coconut oil, or ghee
1 medium onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 medium sweet potato, peeled and diced
1 small head broccoli, chopped
1 15 oz can diced tomatoes
¼ cup sun dried tomatoes, chopped
4 cups vegetable broth or water
2 teaspoons Italian seasoning
a dash of red pepper flakes
a dash of cayenne pepper
Salt and black pepper, to taste
1 small bunch spinach, chopped
2 tablespoons parsley, finely minced
1 cup cooked wild rice

Melt oil in a large soup pot over medium heat.  Add chopped onion and cook for about 5 minutes until soft.  Add carrots and celery and continue sautéing for another 5 minutes.  Add sweet potato, broccoli, tomatoes, sun dried tomatoes, and broth. Bring to a boil, reduce heat and add the seasonings.  Cook until the vegetables are tender.  Add the spinach and parsley and continue to cook until wilted.  Stir in the wild rice and cook until just warmed through.   Remove from heat, adjust seasonings, and serve.

The sun dried tomatoes, red pepper flakes and cayenne add a nice level of flavor to the broth and gives the soup some kick!

You can substitute different vegetables depending on what you’ve got in your refrigerator. I often use white potatoes, cauliflower, peas, or corn in place of and/or in addition to the vegetables listed above.  I also freeze whole fresh tomatoes in the summer and will defrost them and add them to this soup in place of the canned tomatoes. I will sometimes use chicken broth instead of vegetable broth and change the seasonings depending on what flavor I want.  If I don’t have spinach I’ll use chopped kale, collards or Swiss chard and I often add a can of adzuki beans, cooked brown rice or cooked quinoa in place of the wild rice.