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Immune-Boosting Fall Soup

Vegan, Gluten-Free, Soy-Free


1 large Japanese sweet potato

1 medium sized butternut squash

1 cup of chickpea or cannellini beans

4 cups of spinach

1 cup of white mushrooms

1 small shallot (chopped finely)

1 cup of cherry tomatoes

1 large garlic clove minced

1 tbsp of Italian seasoning

1 tsp of parsley (fresh or dried)

Pinch of cayenne pepper

Enough water to cover all the veggies in the pot

(Serves 6)

Dice the potato & squash and slice the mushrooms and throw all the ingredients in a stock pot. Cover the ingredients with enough water and let cook on medium-low for an hour to an hour and a half.


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