Comfy Cozy Soup Recipe

I don't know about where you are, but here in Charlotte it's been unseasonably cold and gray the last week. Everyone seems to be coming down with a cold or the flu (yours truly included) and sometimes you just need a good bowl of soup.

I wrote this recipe out for a friend recently who is trying the Whole30 program which doesn't allow grains, dairy, alcohol or processed foods. This recipe is perfect for those following that program but also avoiding meat. It's also super easy and you probably have most of this in your frigerator right now. 

The onion and garlic can be found pretty much at any market this time of year; I used squash or zucchini that I've frozen from the summer because we always end up with so much; and the kale is also readily available but I always get mine from Coto Farms.

Comfy Vegetable Soup (V)
2-3 tablespoons olive oil
1/2 onion or 1 whole shallot, diced
2-3 cloves of garlic, minced
~1-2 cups consisting of the following: mushrooms, squash or zucchini and/or kale
1 large can petite diced tomatoes
4-6 cups of vegetable broth (depending on how many cups of veggies you add)
Your favorite seasoning - our favorites are tumeric, chili, cayenne, or Peak Lemon Pepper (not together, pick one or two that complement each other)
Salt and pepper to taste

1. Saute the olive oil, onion/shallot and garlic until softened.
2. Add in the veggies and cook at high heat till they have some color on them.
3. Add the tomatoes and about 2 cups broth and bring to a boil.
4. Season then add the rest of the broth and bring to a boil.
5. Simmer on medium-low for 20-30 minutes to combine flavors.