It’s the first day of summer and I’m in total soup mode over here! …what’s new though?

I’m always down for a bowl of soup and some avocado. I’m pretty sure I could live off of just that and be totally ok with it!

Besides a bunch of seasonings that you most likely have in your spice cabinet, this soup only has FOUR ingredients and only takes a little bit of chopping and stirring to bring it all together. It’s so easy and tastes oh-so-cozy.

All of the seasonings make it taste like it’s been simmering away all day long, but in reality, it’s done in less than 20 minutes on the stove.

Print Recipe

Veggie Enchilada Soup

Cuisine

keto, low carb, paleo, Whole30

Cook Time

18-20 minutes

Servings

small servings

Ingredients

• 1 Medium onion diced
• 1 Summer squash diced
• 2 tbsp Avocado oil sub olive or coconut oil
• 1 tsp Pink salt
• 2 cups Bone broth sub veggie broth
• 15 oz Tomato sauce
• 1 tsp Oregano
• 1 tsp Marjoram
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/2 tsp Black pepper
• 1/2 tsp Turmeric
• 1/2 tsp Chili powder
• 2 Bay leaves

Cuisine keto, low carb, paleo, Whole30 Cook Time 18-20 minutes Servings small servings Ingredients 1 Medium onion diced 1 Summer squash diced 2 tbsp Avocado oil sub olive or coconut oil 1 tsp Pink salt 2 cups Bone broth sub veggie broth 15 oz Tomato sauce 1 tsp Oregano 1 tsp Marjoram 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Cumin 1/2 tsp Smoked Paprika 1/2 tsp Black pepper 1/2 tsp Turmeric 1/2 tsp Chili powder 2 Bay leaves

Instructions

1. In a soup pot over medium heat, saute onions, squash, and salt in oil for 8-10 minutes until translucent.
2. Add broth, tomato sauce, and remaining seasonings and bay leaves to the pot.
3. Bring the soup to a simmer.
4. Reduce heat to low, cover, and cook for 10 minutes.
5. Serve with your favorite toppings!