If you read my blog, you know I am a huge lover of soups - all kinds.  With winter coming and colder temperatures in our neck of the woods this was perfect - lunch or dinner.  Although, I could eat soup any day!  Here we used homemade Turkey bone broth - highly recommend homemade chicken, beef, or turkey bone broth if you have it, or if not a good quality store bought brand can work in a pinch.

A word about Pasatta. It is more readily available at grocery stores now compared to some years ago.  It is peeled, de-seeded and strained uncooked tomatoes - heaven in a jar and so versatile.  Really adds a nice tomato punch of flavour in any dish. (plus, it freezes nicely if you do not use a whole jar)

This was a tasty, healthy, soup loaded in nutrients, and vitamins, with packed goodness in a bowl.

4 cups Turkey bone broth

2 cups tomato Pasatta

2 leeks, sliced, rinsed and chopped

2 large cremini mushrooms, roughly chopped

1/2 cup chopped:  turnip, rutabaga, carrots, celery, frozen green beans

2/3 cup chopped frozen spinach

1 cup shredded cabbage

1 tsp. dried rubbed Greek oregano

1 tsp. dried rubbed basil

1 tsp. organic tumeric

salt and pepper to taste

Add all the ingredients to a good sized pot.  Bring to a boil, and reduce to a simmer, cooking 20-30 minutes until the vegetables are tender.  Serve with your favourite gluten free bread or bun.