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SOUP: Fall Vegetable Soup

Main Courses


  • 1/4 cup Milanese Gremolata Olive Oil
  • 1 large onion, largely diced
  • 2 cloves garlic, minced
  • sea salt
  • 1 pound chicken thighs, cut into bite-size pieces
  • 4 ounces baby bella mushrooms, thickly sliced
  • 32 ounces chicken broth
  • 16 ounces water
  • 2-3 bay leaves
  • 1 pound sweet ptoatoes, diced
  • freshly ground pepper
  • 1 pound Brussels sprouts, quartered
  • 1 large bunch kale, ribbed and coarsely chopped


  1. Heat olive oil in a large soup pot over medium-high heat.  Add the onion and garlic and season liberally with sea salt.  Sauté until the onion are tender and translucent. 
  2. Add the chicken and mushrooms and cook, stirring frequently, until the chicken is fully cooked. 
  3. Add the chicken broth, water, bay leaves, and sweet potatoes.  Season as desired with pepper and additional sea salt.  Bring to a boil, then reduce the heat and simmer for 15 minutes. 
  4. Add Brussels sprouts and kale.  Continue to cook for another 15-20 minutes, stirring occasionally.  Serve immediately, or cool and store in the refrigerator for up to 3 days.