NEW Recipe! Sweet Potato Vegetable Soup

As we are right in the midst of Winter I thought this would be the perfect recipe to start out with! This is one of my all time favorite recipes to make. So much so I make it in the Summer no matter how hot… which my husband hates by the way! (;

It’s got those root vegetables to give your body what it needs this Winter (fun fact: the earth provides what the body needs at the time, hence why denser, warmer vegetables grow in Winter and cooler, lighter vegetables grow in the Summer!), those veggies to keep your gut healthy & get us those vitamins, and it’s warm and soothing qualities that make you want to snuggle up in bed right after your workout!

This recipe is also perfect because it makes 6 servings! So serve it up at a dinner party or leave some in the fridge for those nights you’re just too busy to cook, but still need to fuel that body properly.



  • 2 TBSP Olive or Avocado Oil
  • 1 Yellow Onion, Diced
  • 4 Cloves Garlic, Minced (or to taste)
  • 1/2 C Carrots, Sliced
  • 1 C Celery, Sliced
  • 1 Medium Sweet Potato, Cubed
  • 1/2 Butternut Squash, Cubed
  • 1 Zucchini, Sliced
  • 2 Cans Diced Tomatoes
  • 1 32 oz Box Vegetable Stock
  • 1 Can Red Kidney Beans
  • 4 Large Handfuls of Spinach
  • 1/2 TSP Pink Salt
  • 1/2 TSP Pepper
  • 1 TSP Turmeric
  • 1 TSP Basil
  • 1 TSP Oregeno
  • 1 TSP Garlic
  • 1/2 TSP Thyme


  1. Prep all veggies
  2. Heat large pot with oil to medium heat
  3. Add onion, garlic, carrots, celery, and all spices and stir
  4. Next add zucchini, sweet potato, butternut squash, diced tomatoes, and veggie stock. Stir.
  5. Bring to a simmer then reduce heat to low and cover.
  6. Cook for 18 minutes.
  7. Add beans and taste, adjust seasonings as necessary.
  8. Cook for 10 minutes.
  9. Add spinach
  10. Cook for another 5 minutes.



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