Nightshade-Free Vegetable Beef Soup #healthy #lunch

Ring in the beginning of Fall with this Nightshade-Free Vegetable Beef Soup. It's unadulterated solace on a cool night!

Glory be! Soup season is here! Truly, I absolutely eat soup in Summer, yet to be socially adequate, today is "formally" soup day. It is the primary day of Fall, all things considered.

Since customary vegetable hamburger soup calls for tomato juice, it is a hell of much simpler to make since it essentially includes opening a can. Possibly I have to begin canning my without nightshade "nomato" sauce… ? In any case, up to that point, we'll need to make our own. I for one like creation my "nomato" sauce the prior night so it is all set when it's the ideal opportunity for soup making. A little readiness goes far. Be that as it may, do whatever meets your extravagant!

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Ingredients

For the “nomato” sauce:

• 2 cups of frozen or fresh butternut squash, cubed
• 2 cups of raw carrots, chopped
• 1/2 of a medium red onion
• 2 TB of extra virgin olive oil
• 2 tsp of fine sea salt
• 5 small steamed beets (I used one package of these)
• 1 cup of broth (I used leftover mushroom broth from my fridge)

For the soup:

• 1 LB of organic, grassfed ground beef (can also use beef stew meat)
• 2 TB organic virgin coconut oil
• 1 large leek, chopped
• 1 small yellow onion, chopped
• 4 stalks of celery, chopped
• 1-inch piece of fresh ginger, grated
• 4 medium parsnips, peeled and chopped into half-inch pieces
• 2 large sweet potatoes, peeled and chopped into half-inch pieces
• 1 small head of green cabbage, chopped
• 6 cups of bone broth (I used turkey)
• 2 tsp of fine sea salt
• 2 tsp of onion powder
• 2 tsp of dried thyme
• 1 tsp of dried basil
• 10 oz of frozen kale
• 1/4 cup of fresh curly parsley, diced
• chopped green onions, optional

Directions

1. Begin by making the “nomato” sauce.  Preheat the oven to 425 degrees F.  Line a baking sheet with a silicone baking sheet or parchment paper.  Toss butternut squash, carrots, onion, olive oil, and salt until well-coated.  Roast for approximately 30 minutes, flipping once halfway through, or until golden.

Combine the roasted vegetables, steamed beets, and broth in a food processor.  Process for approximately one to two minutes, stopping to scrape down the sides, or until creamy.  Set aside, or refrigerate overnight.

2. Brown beef in a large skillet over medium heat.  While the beef is cooking, wash, peel, and cut the veggies.  Refrigerate the cooked beef until you are ready to add it to the soup.

3. In a large stock pot or dutch oven, heat coconut oil over medium-high heat.  Once hot, lower to medium and add leek, onion, celery, and ginger.  Saute for three to five minutes, or until softened.

4. Stir in parsnips, sweet potatoes, and cabbage.  Saute for an additional three to five minutes.

5. Add broth and seasonings, raise the heat to medium-high, and bring to a boil.  Once boiling, lower the heat to medium-low, cover, and simmer for 45 minutes.  Be sure to stir the soup every 15 minutes.

6. Stir in frozen kale.  Continue cooking for an additional ten minutes, or until heated through.  Add “nomato” sauce, cooked beef, and fresh parsley.  Simmer until warm.  Top with green onions, if desired

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