Vegetable Chicken Stock Soup
I adore a hot and hearty soup in the cold and dark days of winter. This vegetable soup is my favorite winter essential recipe. It’s so easy to make, it’s perfect for a quick on hand re-heat meal, and it’s nutritious and delicious. You can change it up and keep it fresh by making it with different vegetables. I buy chicken stock in bulk at Costco for super quick recipes, but of course fresh made stock is fantastic if you have the time. And of course you can substitute for vegetable stock as well.
I use a wide variety mix of mushrooms in this soup… enoki, shiitake, oyster, porcini, maitake, chanterelles. Some of these mushrooms can be hard to find in a regular grocery store, but I try and get as much of a variety as I can. My local farmer’s market has an awesome selection of mushrooms. Each kind of mushroom has its own flavor and healing benefits. In general, mushrooms are one of the few foods that contain germanium, a trace mineral that helps your body use oxygen efficiently and prevents against damaging effects of free radicals. Many mushrooms are also good sources of selenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous. Additionally, mushrooms provide protein, vitamin C and iron. Because their cells walls are indigestible unless exposed to heat, you must cook mushrooms to get their nutritional benefits.
Any type of greens can used in this soup, just take into account cooking time. Spinach is a much more delicate green than kale so you can add it at the very end and it cooks rather quickly whereas kale is a thicker hardier green that takes longer to cook until soft.
Carrots are quite dense as well and take longer to soften, so be mindful to put them in before softer vegetables like zucchini.
- 1 tsp. coconut oil
- 1 onion
- 32 oz. chicken stock
- 2 carrots
- ½ lbs. mushrooms
- 5-7 leaves of kale
- Salt to taste
Dice one onion. Heat coconut oil in a stock pot and add the onion over medium heat. Cook, stirring often, until onion is soft and translucent. Dice carrots. Remove the spine from the leaves of kale and chop kale into small pieces. Once onions are soft, add chicken stock to the pot. Add carrots and kale to the pot and cook on medium for 10 or 15 minutes. Chop mushrooms and add them to the pot. Cook another 10 minutes. Salt to taste. Serve and enjoy!