Vegetable Soup

April 1, 2019
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  • Vegetable broth (or chicken or beef broth)
  • 2 tablespoons of grapeseed or coconut oil
  • 1 cup of chopped yellow onion
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 large organic zucchini, cut into rounds then halves
  • 1 large organic summer squash, cut into rounds then halves
  • 1 small head of organic broccoli florets
  • 1 small head of organic cauliflower florets
  • 1 can chopped organic tomatoes in juice
  • Half an organic sweet potato, diced (a whole one if using more broth)
  • 1 tablespoon of summery savory herbs
  • Celtic sea salt and pepper to taste
  • Italian parsley for garnish (optional)


  • Wash and cut all vegetables.  In a large soup pot, saute the yellow onion, carrots and celery with oil.
  • Add cut zucchini, squash, broccoli and cauliflower florets while stirring regularly for about 3-5 minutes.
  • Add the broth (48-64 oz), tomatoes with their juice, and the sweet potato.
  • Add seasonings and let cook on low for 30-45 minutes or until all veggies are soft.
  • Use hand or regular blender to puree soup.  If using regular blender, fill up ¾ full to avoid splattering and burning.
  • Can garnish with Italian parsley if desired.

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