Easy Homemade Vegetable Soup

1. Heat two tablespoons of Ostro Organics coconut oil in a stockpot pot or Dutch oven over medium heat.
2. Add the onions, carrots, turnips, celery root, and the tomato paste.
3. Cook, stirring often until the vegetables have softened and the onions are translucent; approximately 8 to 10 minutes.
4. Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for two minute.
5. Pour in the canned tomatoes and their juices as well as the vegetable stock.
6. Add the potatoes, cabbage, and the lime leaves. Raise the heat to medium-high and bring the soup to a boil.
7. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
8. Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas, frozen corn and cook for five more minutes.
9. Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lime juice) and the remaining tablespoon of Ostro Organics Coconut Oil.
10. Taste and season with more salt, pepper or vinegar (or lime juice)
11. Before dishing out, add some heat and extra flavor by adding some Ostro Organics Jalapeno Pepper Infused Oil.
12. Serve and Indulge!

Joanne’s Seasonal Tip:

1. Depending on the season, add 2 cups of chopped kohlrabi and/or 2 cups of chopped beets. Adjust the amount of broth accordingly.
2. Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
3. Store leftover soup up to 3 days in the refrigerator and up to a month in the freezer.