Lots of you have been asking for my vegetable soup recipe after
posting it many times on my Instagram story. During the winter months, I make this soup
probably every two weeks at least. During the colder months, I find it harder to get all
my veggies in, because I don’t crave salads as much. I love making a soup that packs as
many vegetables as possible. I basically end up with more of a stew than a soup because
my veggie to broth ratio is always completely off! What I love most about this soup is
that it really can be altered anyway you like. You can add or remove ingredients without
changing the taste. The key is knowing when to add in the veggies so nothing turns into
complete mush. Remember you can always add beans, quinoa, rice or even tofu to add extra
protein and fibre. Hope you love it!
Ingredients:
• 3 tbsp extra virgin olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tsp salt
• 1 tsp dried oregano
• 4 carrots (diced)
• 4 celery stalks (diced)
• 2 sweet potatoes (diced)
• 3 quarts organic low sodium chicken or veg stock, homemade is best
• 1/2 green cabbage (shredded)
• 2 cups brussels sprouts (chopped)
• 2 cups green beans (chopped, 1/2 inch)
• 1 cup cauliflower (chopped)
• 2 zucchini (diced)
• 1 cup broccoli (chopped, can also throw in stems!)
• 1 cup fresh spinach
• 1/4 cup fresh dill (minced)
• 2 tbsp fresh parsley (minced)
• salt and pepper to taste
Directions:
1. Heat oil over medium heat in a large pot. Sweat onion for 5 minutes then add garlic,
salt and oregano. Stir for 30 seconds.
2. Add carrots, celery and sweet potato. Cook for another 5 minutes.
3. Add chicken stock and bring to a boil.
4. Reduce heat to low, add cabbage, brussels sprouts and green beans. Cover and allow to
cook for 7 minutes.
5. Add cauliflower and zucchini, cook for another 3 minutes. Check to see that the
carrots and sweet potato are cooked through, then turn off heat.
6. With heat turned off, add broccoli, fresh spinach, dill, and parsley. Taste and
season to your liking.
7. Serve!
