Homer and Christina’s Go-To Vegetable Soup

Ingredients:

• 2 tablespoons avocado oil

• 1/2 cup chopped yellow onion

• 1/2 cup chopped carrots

• 1/2 cup chopped celery

• 1 1/2 cups medium-diced butternut squash

• 1 1/2 cups medium-diced Yukon gold potato

• 1 1/2 cups medium-diced zucchini

• 1 1/2 cups cauliflower florets

• 5 cups vegetable stock

• 3 cups water

• 2 bay leaves

• Red pepper flakes, to taste

• Sea salt, if needed

• Freshly ground black pepper, to taste

• A couple of handfuls of leafy greens (such as spinach, arugula, or kale)

• Optional: 1 can of your favorite beans or lentils (for added protein)

Method:

1. Sauté the Mirepoix: In a large pot, heat the avocado oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables are soft and fragrant.

2. Add Squash and Potatoes: Increase the heat to medium-high and add the diced butternut squash and Yukon gold potatoes. Cook for about 5 minutes, stirring occasionally.

3. Add Zucchini and Cauliflower: Stir in the diced zucchini and cauliflower florets, and cook for an additional 3 minutes.

4. Season the Soup: Add the bay leaves, red pepper flakes, and freshly ground black pepper.

5. Add Stock and Simmer: Pour in the vegetable stock and water, and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until all the vegetables are soft and the soup has slightly thickened due to the potatoes and butternut squash. Taste and add sea salt if needed.

6. Optional Add-Ins: For extra protein, stir in a can of beans or lentils at this stage and let them heat through.

7. Finish with Greens: Turn off the heat and add a couple of handfuls of fresh spinach, arugula, or kale. Cover the pot and let the greens wilt for a few minutes.