A Gluten-free, Dairy-free Whole Food Recipe
Spinach is just the right touch for this hearty soup. Perfect for a fall or winter evening meal. Add cooked brown rice for a heartier soup.
Ingredients:
1 TBS olive oil
1 large onion, chopped
1 leek, washed and sliced
1/2 tsp ground cumin
2 cups chopped carrots
1 cup chopped celery
2 chicken breasts, cubed
4 cups vegetable broth
4 cups water
2 bay leaves
1/2 tsp dried thyme
1/2 tsp basil
1/2 tsp celery seed
1 1/2 cups peeled and diced sweet potatoes
4 cups spinach leaves, chopped
Sea salt to taste
Red wine vinegar to taste (optional)
Directions
1. Heat oil in a heavy-bottomed soup pot. Add onion and leek and sauté for about 10 minutes. Add cumin and cook for 1 minute longer.
2. Add carrots, celery, chicken, vegetable broth, water, bay leaves and herbs. Bring to a boil, lower heat to medium low, and simmer, partially covered, for about 50 minutes, stirring occasionally to prevent sticking.
3. Add sweet potatoes and cook for another 20 minutes, until sweet potatoes can be pierced with a fork. Add chopped spinach and cook for 5 minutes. Season to taste with sea salt and red wine vinegar. Makes approximately 6-8 servings.
