Recipe: Whole30 Italian Herb, Lemon and Vegetable Soup

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I have been on a Whole30 recipe writing kick lately! There are so many men and women taking part in these 30 days right now- and I wanted to make sure that I got these posted ASAP so that if you wanted to make them you could.

This soup is full of my favorite vegetables and bright lemon. I love the lemon and with so many coughs and colds going around its a great Vitamin C booster. The best part is that when you make a big batch of soup or Chili (Whole30 All Vegetable Chili) you can eat it leftover. Any time you can eat a leftover meal on the Whole30 feels like a win. I adore these 30 days- but its no secret you spend a lot of time chopping, prepping and shopping. When its time for lunch all you do is heat & eat- nothing is easier than that!

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I hope that you love this soup as much as we all did (even the kids ate it!!) If you are on the Whole30 and have any questions or need any extra support please don’t hesitate to drop me a line or leave a comment.ย  I am happy to assist any way I can. Have a great day!

Italian Herb, Lemon and Vegetable Soup

Ingredients:

(serves 8)

  • 2 summer squash, diced
  • 2 zucchini, diced
  • 2 onions, diced
  • 1 orange bell pepper, seeded and diced
  • 4 carrots, scrubbed and diced
  • 5 celery stalks, cleaned and diced
  • 3 small turnips, peeled and diced
  • 2 cups spinach, rough chopped
  • 3 garlic cloves, minced
  • 1 fresh sprig of oregano
  • 1 large sprig of basil
  • 3 Tbsp. olive oil/ ghee/ coconut oil
  • 28 ounce can petite diced tomatoes, drained
  • 6 cups organic vegetable or chicken stock
  • 1 Tbsp. herbs de provence
  • 2 Tbsp. fresh lemon juice
  • salt and pepper, to taste

Directions:

Heat cooking fat over medium heat in a large stock pot. Add onions, carrots, celery, salt and pepper (to taste). Saute until the onions are translucent.

Add the garlic and saute for one minute until fragrant.

Add the squash, zucchini, bell pepper, turnips, oregano, basil, drained tomatoes, herbs de provence and re-season with salt and pepper. Cook 7-8 minutes over medium heat until vegetables are bright and begin to get tender.

Place the spinach, lemon juice and stock in the pot and bring to a boil. Reduce the heat, cover and simmer on low 1 hour. Remove the basil and oregano before serving and check for seasoning. Add additional salt, pepper or lemon juice if desired.

Optional: You could place all of these ingredients in your slow cooker and cook on low for 8 hours (add the spinach in the last hour if you prepare the soup this way)- it will taste delicious!

Enjoy!

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