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Rustic Veggie Soup {Whole30, GF, DF)

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The perfect comfort food on a rainy day or chilly winter's night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor.

The perfect comfort food on a rainy day or chilly winter’s night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor. This simply scrumptious soup makes it easy to enjoy your veggies, especially when you toss in some leftover roast chicken or pulled pork. Or one of my personal favorites, leftover spicy grilled shrimp. (Wowie, it’s so good!)

Bonus, it’s so easy to make! All it takes is a little chopping and simmering, and in less than 30 minutes, “Soups On!” To save time, I like to use pre-cut butternut squash. My local Trader Joe’s has adorable crinkle-cut butternut squash that makes the dish even more appealing. I also use pre-cut organic kale; a big bag from Costco makes it easy to use for this recipe and more!

The perfect comfort food on a rainy day or chilly winter's night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor.

This tasty, hearty meal is definitely a family favorite, which is why you’ll be seeing this recipe in my meal plan rotation. Speaking of meal plans, if you’d like to receive my free weekly whole food meal plans, you’re cordially invited to subscribe to The Nourishing Home. As a subscriber-friend, you’ll receive delicious healthy recipes and my free exclusive whole food meal plans. It’s part of the ministry here to help individuals and families live a more nourished life in thanksgiving to God!

P.S. The beauty of this recipe is also its versatility. The fire-roasted diced tomatoes paired with homemade chicken stock and a classic mirepoix of diced onion, carrots and celery form a flavorful base from which you can add your favorite seasonal veggies for a delicious soup personalized for you!

The perfect comfort food on a rainy day or chilly winter's night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor.

Print
Rustic Veggie Soup {Whole30, GF, DF)

5-6 servings

Ingredients

  • 1 Tbsp ghee
  • 1 Tbsp olive oil
  • 1 cup fine-diced sweet onion
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 2 cloves garlic, minced
  • 1 cup sliced cremini mushrooms
  • 5 cups homemade chicken stock
  • 1 (14oz) can fire-roasted diced tomatoes
  • 1 1/2 cups cubed Yukon gold potatoes
  • 1 1/2 cups cubed butternut squash
  • 1 tsp sea salt
  • 1 tsp Italian seasoning blend
  • 3 cups firm-packed chopped kale leaves

Instructions

  1. In a large stock pot (or dutch oven) over medium-high heat, add the ghee and olive oil. Then, add the onion, carrots and celery. Sauté until onion begins to soften (about 2-3 minutes). Add the garlic and mushrooms, continuing to sauté until mushrooms soften (about 1-2 minutes).
  2. Next, add the chicken stock, dice tomatoes, potatoes, butternut squash, salt and Italian seasoning. Turn the heat up to high to bring the soup to a boil, then reduce heat to a simmer.
  3. Cook soup 5 minutes. Then, add the kale and allow soup to simmer an additional 15 minutes, or until potatoes and butternut squash are fork tender.
  4. This flavorful veggie soup is delicious on its own, or toss in some leftover roast chicken, pulled pork or grilled shrimp during the last 5 minutes of cook time for an even heartier meal!
https://thenourishinghome.com/2017/02/rustic-veggie-soup/

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Comments

  1. Love the mushrooms in there! I make a pot of some sort of veg soup every week for my crew’s lunches and I will put this one on the rotation!

    Reply

    • Thanks so much, it is a little rainbow in a bowl! 🙂 I love your site and so appreciate you popping over to say hello! 🙂 With blessings, Kelly

      Reply

  4. Oh man, my mom used to make a soup that was similar to this but that had a whole bunch of noodles and stuff in it. This looks so much healthier and like it would be just as comforting! I am excited to try it (but won’t be responsible for any tears I shed when eating it and having fond memories of my mom 🙂

    Reply

    • Aww, that’s so sweet! I love it when we can recreate comfort foods with strong memories attached. My grandma always made chocolate cream pie for Thanksgiving, which I later realized was weird since it’s not a common pie for that holiday. But it was my Dad’s favorite pie and so she’d make it to make him happy. Since both my grandma and Dad are now with the Lord, I had my grandma’s pie recipe and decided to revamp it to be dairy-free and healthier. I put it in my cookbook as a memorial to these two people I love so much! And so I can relate to what you’re saying about tearing-up over a food that has such strong memories attached to it. I just love how food brings people together and helps us remember special times with the people we love. Thanks for leaving a kind note, sweet friend! xoxo

      Reply

    • Thanks so much, sweet friend! I just adore you and your blog! You’re always cooking up something delicious. Thanks for your kind words! Happy Easter! xoxo

      Reply

    • Thanks, Kari! I appreciate your kind words! And yes, soup is a great breakfast. It’s one of my favorite breakfasts when I’m doing Whole30. Hope you have a blessed Easter! 🙂

      Reply

    • That’s a terrific idea, Jessica! That’s why I love your recipes! We have such similar tastes. Thanks for popping over to say hello! Have a blessed Easter! xoxo

      Reply

    • Thanks so much, sweet friend! You know how much I adore your beautiful creations. It’s a treat to have you pop over to leave a kind note! 🙂

      Reply

  12. Great recipe, reminds me of one that my mother in law cooks, absolutely jam-packed with goodness and so tasty! Thanks for sharing, I love it!

    Reply

  13. I love soup and this rustic veggie soup is such a wonderful recipe. It packs with so many wonderful vegetable and leafy greens. I love it !

    Reply

    • Thanks so much, ChihYu! You are so right! It is a great way to get those extra veggies on your plate. I appreciate you taking the time to leave a kind note! 🙂

      Reply

    • Hi, Hannah! What a treat to have you pop over. I really enjoy your blog and recipes! You are so right, this soup is a great way to use up those extra veggies in your fridge. I appreciate you taking the time to leave a kind note! 🙂

      Reply

    • Thanks so much, Holley! It is a great way to get those extra veggies on your plate. I appreciate you taking the time to leave a kind note! 🙂

      Reply

    • Thanks so much, Amy! I really enjoy your beautiful blog and recipes too. I appreciate you taking the time to leave a kind note! 🙂

      Reply

    • Hi, Georgina. Yukon gold potatoes are mild and creamy in flavor. They are a great addition to soups. I hope you’ll give them a try sometime! Thanks for taking the time to leave a kind note! 🙂

      Reply

    • Thanks so much, sweet friend! You are right about the pulled pork being an amazing addition. Thanks for taking the time to leave a kind note! 🙂

      Reply

  22. This would be delightful on every night in San Francisco because it’s ALWAYS chilly here! Ha, can you tell I’m missing Texas? 🙂

    Reply

    • Hi, Rachel. Thanks so much for popping over to leave a kind note. Yes indeed, I like in Southern CA and have visited your neck of the woods and I wore a jacket the entire time and it was the middle of July. LOL! I love meeting Texans! I’m originally from the South! Blessings to you, Kelly

      Reply

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