Leftover Vegetable Soup by Garden in the Kitchen

olive oil, white onion, garlic, celery, red bell pepper, butternut squash, carrots, sweet potato, tomato paste, cilantro, coriander seeds, salt and pepper, vegetable broth


– 2 tbsp olive oil
– 1 med white onion, roughly chopped
– 2 garlic cloves, minced
– 4 celery stalks, chopped
– 1 red bell pepper, chopped
– 2 cups butternut squash, cubed
– 3 large carrots, sliced
– 2 cups sweet potato, chunks, cubed or spirilized
– 1 tbsp tomato paste
– 1/2 cup fresh cilantro
– 1 tsp coriander seed
– salt and pepper, to taste
– 5 1/2 cups vegetable broth


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