Mix & Match Veggie Harvest Soup
Ready in 20 Minutes | Gluten-Free | Whole30® | For the best experience, please skim through the steps before you start cooking.
IN YOUR BOX
organic extra virgin olive oil packets
chopped leek, carrots & celery
chopped butternut squash
fresh thyme sprig
roasted minced garlic
organic vegetable broth concentrate (Savory Choice)
FROM YOUR KITCHEN
liquid measuring cup
8-10 inch non-stick pan with lid
salt and pepper
WARM the contents of the olive oil packets in a medium stockpot over medium-high heat.
ADD the leek, carrots and celery. Sauté for 3-5 minutes until tender and lightly caramelized. Season to taste with salt and pepper.
ADD the butternut squash, thyme, parsley, tomato paste and garlic. Stir to combine.
MIX vegetable broth concentrate with 3 cups of hot water in liquid measuring cup.
POUR vegetable broth into stockpot with veggies. Stir well.
SIMMER for about 5 minutes or until the squash is fork-tender.
ADD the spinach, tomato, and garlic salt. Stir well.
SIMMER another 5 minutes over medium heat.
FILL a 8-10 inch non-stick pan to the top with water.
ADD vinegar and a ½ teaspoon of salt. Bring to a boil over high heat.
CRACK eggs into boiling water. Cover with lid and turn off heat.
POACH eggs for 4 minutes for medium-firm yolks.
REMOVE eggs with slotted spoon, allow water to drain and place in soup.
TASTE and season soup with salt and pepper as needed.
FINISH soup with lemon juice.
SERVE soup with a poached egg and enjoy the yumminess!
★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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