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March 6, 2019

It’s finally March, but it still feels like winter!  And with a freezer full of stewed tomatoes from last summer, it was the perfect day to take a package out and make some soup.  I had used part of a homegrown butternut squash for dinner last night, so I was inspired to use that, along with some other veggies in my fridge.

The base of any soup I make begins with carrot, celery and onion.  Oh, and don’t forget the garlic!  After that, I use any vegetable I have in my fridge or garden, depending on the season.  In today’s soup, I am using up the rest of the butternut squash, and some broccoli that I needed to use up.

This soup is so easy to customize!  Use any veggie you like, use more or less broth and tomatoes, or add some cubed chicken or ground beef.  The beauty of this soup is that it will taste a bit different every time you make it!

How adorable are these noodles?  Making food fun for kids is key!  These little dinosaur noodles were a hit and my kids were so excited to look through their soup bowls to see what dinosaur they got.  Not into noodles?  You can swap them with rice or quinoa, too!

Adding in some chopped fresh spinach at the end is optional – but totally worth it in my opinion!

We hope you enjoy this recipe!  It’s a staple in our home, and hopefully will be in yours, too!

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Winter Vegetable Soup

This is the perfect dish to warm you up on a cold winter day! With chunky veggies and tomatoes from the garden, not only is it delicious, but it’s super nutritious as well.  Adding in some dinosaur shaped noodles was one way to make it fun for kids to eat, too!

  • Author: Marlin Orchards & Garden Centre
Scale

Ingredients

12 Tbsp oil
1 carrot, diced
1 small onion, diced
1 celery stalk, diced
1 clove of garlic, chopped
1/4 butternut squash, chopped
1/2 head of broccoli, chopped
1 handful of fresh spinach, chopped finely
3/4 cup of noodles of your choice
2 cups of stewed tomatoes, or 1 can of crushed tomatoes
34 cups of broth (chicken or vegetable)
salt, pepper and thyme

Instructions

Heat the oil in a saucepan over medium-high heat.  Sauté the carrot, onion and celery for 3-4 minutes, and then add in the garlic for the last minute.  Then add the broth, tomatoes, butternut squash and broccoli.  Stir, bring to a boil, and then simmer until the vegetables get tender – about 10 minutes.  Next, add the noodles and spinach, and continue cooking until the noodles are done.  Add salt, pepper and thyme as needed.  Note: you can add more broth or water to this soup to thin it out if you’d like.

 

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