Fall Harvest Chowder
6 cups vegetable broth or water
1 small yellow onion, diced
3 celery stalks, diced
1 large carrot, peeled and diced
2 small zucchini, diced
1 (16-oz.) package frozen corn
2 small garnet yams, peeled and diced
4 bay leaves
2 teaspoons dried thyme
4 cups fresh baby spinach leaves
Over medium-high heat, sauté onion, carrot, and celery in ½ cup vegetable broth until slightly browned, approximately 5-10 minutes.
Add remaining vegetables, broth or water, bay leaves, and thyme. Bring to a boil and reduce heat to medium-low. Simmer until vegetables are tender, about 30-40 minutes.
Remove bay leaves from soup and blend with immersion blender until mostly pureed. Add spinach leaves and turn off heat. Serve hot.