The Perfect Fall Soup

I was feeling pretty under the weather this weekend and I was craving chicken soup. We've been trying to eat healthier at home so I decided to crack open some Paleo cookbooks to see what I could find. This roasted chicken and vegetable soup immediately caught my eye and I was so excited to try it. Well folks, it did not disappoint. SO GOOD! Mark was obsessed and even went back for thirds. Plus it was pretty easy! Bonus!

**recipe from Danielle Walker's Against All Grain: Meals Made Simple

Roasted Veggies-
- 6 cloves garlic, peeled
- 1 small sweet potato, peeled and cubed
- 4 cups carrots, peeled and cubed
- 4 cups butternut squash, peeled, and cubed
- 2 yellow onions, quartered
- 1/4 cup of olive oil **recipe calls for ghee or coconut oil
- pinch of sea salt and cracked pepper

- 12 cups chicken stock
- 4 cups shredded cooked chicken (I used a rotisserie chicken)
- 2 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dired rosemary
- 1 teaspoon dried oregano
- 1 tablespoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 cup water
- 5 cups of baby spinach

1. Preheat the oven to 425 degrees.

2. Roast the veggies: place the garlic and vegetables on a rimmed baking sheet. Drizzle with olive oil, (or ghee or coconut oil) sprinkle with salt and pepper, and toss to combine. Ross for 20 minutes or until veggies are tender.

3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, salt, and pepper. Keep warm while the veggies are roasting.

4. Pick out onion quarters from the pan of roasted veggies and place in a blender. Add half of the roasted veggies to the blender and the rest to the broth. Puree veggies and onions with a cup of water.

5. Add vegetable puree and baby spinach to the soup. Simmer for 5 to 10 minutes, until the spinach is wilted and the soup is hot.


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