Rainbow Soup

While great fresh soup is really unrivaled for flavour and health components, our favourite thing about making a homemade soup is that it's super versatile. What do you have in your fridge? It likely makes a great soup! From leftover vegetables, extra meat or a little dairy, you can really pick-and-mix what you put in!

While we're sure you don't need much inspiration when it comes to putting together a great homemade soup, we found this awesome rainbow soup recipe and couldn't resist sharing it. It's easy to make, tasty, healthy and definitely keto-friendly (but don't touch those crackers!)

Don't forget to throw a little cheese on top for extra creaminess! Enjoy!

INGREDIENTS

• 1 medium onion (2 1/2 inches in diameter), chopped
• 2 large stalks celery, chopped
• 4 cloves garlic, pressed
• 1 medium red bell pepper
• 1 cup chopped carrot (you can use chopped pumpkin, if available)
• 1 heaping tbsp. sweet paprika
• 3 tsp. turmeric
• 1/2 tsp. cinammon
• 1 bay leaf
• A little hot sauce
• 1 15 oz. can tomatoes, chopped
• 1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips
• 10 oz. frozen green beans (or fresh)
• Salt and pepper
• 5 cups stock or broth (I like vegetable or chicken Better Than Boullion – but watch the saltiness)
• 1 tbsp. olive oil

DIRECTIONS

1. In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion
2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.

Thanks Have Your Cake and Be Fit Too!