Whole Body Vegetable Soup

A cozy bowl of nourishment right here.
This Veggie Soup is comfort in its purest form — simple ingredients that come together to soothe, restore, and warm you from the inside out. It’s food for healing the mind, body, and soul — a reminder that real nourishment can be both effortless, whole, and beautiful.

Ingredients:

2 tablespoons olive or avocado oil
1 large onion, chopped
2 carrots, chopped into ½-inch pieces
2 celery ribs, chopped
3–4 cloves garlic, minced
½–1 teaspoon sea salt, to taste
½ teaspoon freshly ground pepper
1 teaspoon Italian seasoning (or a blend of oregano, thyme, and basil)
1 (14.5-ounce) can diced tomatoes, undrained
6 cups vegetable broth (low-sodium if possible)
2 bay leaves
2 small Yukon Gold or red potatoes, diced
1 medium zucchini, chopped
1½ cups chopped green beans
1 cup chopped kale or baby spinach (optional, for an extra nutrient boost)
1½ cups frozen corn
1 tablespoon fresh lemon juice
Fresh thyme or parsley for topping

Instructions:

Warm the oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté until tender and fragrant, about 8–10 minutes. Add garlic, salt, pepper, and Italian herbs, stirring for another minute.

Pour in the diced tomatoes, broth, and bay leaves. Add potatoes, zucchini, green beans, and corn. Bring to a gentle boil, then reduce the heat to low and simmer for 25–30 minutes, or until the vegetables are soft and flavors come together. Turn off the heat.

Remove bay leaves. Stir in lemon juice and kale or spinach if using, allowing it to wilt before serving. Adjust seasonings as needed.

Ladle into bowls, top with fresh herbs, and serve warm — goes great with a slice of your favorite sourdough or gluten-free bread.

Pro Tip:

For extra comfort, toss in a small piece of Parmesan rind (or nutritional yeast if dairy-free) while simmering — it gives the broth a rich, savory finish. YUM!

Creamy Butternut Squash Soup

There’s something so comforting about a bowl of butternut squash soup. It’s creamy, naturally sweet, and full of nutrients that help keep you grounded and energized through the cooler months.

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro

Lisa’s Detox Soup

Detox Soup

This Green Detox soup will help keep you feeling light and healthy during any season and is a great addition to your diet, especially if you find yourself feeling sluggish, run down, and tired.

This soup is packed with antioxidants, anti-inflammatory and immune boosting nutrients.

•  INGREDIENTS

• 2-3  tablespoons olive oil

• 2 white onions chopped

•  3 cloves garlic, minced

• 2 zucchinis chopped

• 2 cups of broccoli  

• 2 stalks of celery chopped

• 5 Dino kale leaves ribbed and chopped

• 1 cup of spinach ( + 1 handful of raw spinach )

• 1 cup frozen ( or fresh) peas

• ½ cup of packed parsley

• Juice of 1 lemon

• 5 cups vegetable stock

• 3 tablespoons fresh mint ( or basil)

• 1 tsp “Better than Boullion” ( vegetable)

• A few sprigs fresh thyme.

Preparation

1. Add onions to a large pot with the olive oil and saute for 5 minutes or until onions have softened.
2. Add garlic, zucchini, celery, spinach, kale, broccoli and peas to the pot and cook for several minutes.

3. Add the vegetable stock, mint ( basil) and thyme. Bring to the boil and then simmer for 25-30 minutes. Let cool uncovered for about 15 minutes.
4. Carefully add the soup in batches with the handful of raw spinach ( keeps the beautiful green color) to a blender or use an immersion blender to puree soup until smooth. Season and serve hot or I even enjoy this cold for a snack!