8 cupschicken bone broth or chicken broth (use vegetable broth to make this vegetarian)
1 tsp.crushed red pepper; optional
Instructions
Heat oil in a large stockpot on medium-high heat. Add onion and saute for 5 minutes, stiring until translucent. Add in garlic and stir until softened for about 2 minutes.
Add in all of the vegetables and saute in the oil, onions and garlic. Let cook for about 10 minutes until softened and fragrant. Stir occasionally.
Add in the broth and continue cooking until the soup reaches a simmer, about 5-8 minutes. The vegetables will be tender.
Add in the salt, pepper and ground sage. Add more seasoning if needed. Use an immersion to blend until smooth and creamy. Serve warm and garnish with a drizzle of olive oil, black pepper and crush red peppers (optional),
Notes
Can last up to 3 days in a sealed container in the refrigerator.