Soup is a healing food. In times of struggle, anxiety, or illness, there is no better balm than soup.
Soup is unfussy. It can be made quickly, easily, cheaply. This soup, in particular, also lends itself to adaptation.
Toss in a little of this. Add a little of that. This Harvest Vegetable Soup is well-suited for days when you may be reaching a little deeper into your pantry than you typically would.
So, pull out that cast-iron Dutch oven (or your favorite soup pot), and get to stirring. It won’t be long before this tasty blend of veggies and spices is warming you — body and soul.
Harvest Vegetable Soup
Originally posted on ChristinaNifong.com
Recipe inspired by Mollie Katzen
Makes 4 meal-sized servings, double it to have leftovers
2 Tbsp. extra virgin olive oil
2 cups chopped onions
3 medium cloves garlic, minced
1 stalk celery, diced
2 cups peeled, diced sweet potato
1 tsp. fine sea salt
2 tsp. paprika
1 tsp. ground turmeric
1 tsp. dried oregano
1/2 tsp. ground cinnamon
1/8 tsp. ground cayenne (or to taste)