favorite veggie soup

I’ve been LOVING this soup lately. I like the big batch because I can freeze half of it, and it’s a really versatile soup that you can eat with any of the add-ons below, or add roasted chicken to. Pre-portion it if you want to have it on the go, or drink it as a savory smoothie topped with seeds. You can even use it as a base to roast a chicken breast. (Stay tuned for my veggie “cheese” recipe – made from this soup and grass-fed gelatin.)


½ head broccoli, chopped

3 small zucchini, chopped

1 head kale, chopped

1 white onion, chopped

4 large carrots, peeled and chopped

8 garlic cloves, peeled

2 tablespoons fresh ginger, chopped

2 tablespoons fresh turmeric, chopped

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cinnamon

juice of 1 lemon



sun chlorella, seeds, coconut milk, extra roasted veggies, olive oil, avocado

  1. Put all the ingredients in a large soup pot and fill with water until everything is covered by an inch of water.
  2. Cooke on medium heat, covered, for 45 minutes.
  3. Blend soup until it is smooth and creamy.
  4. Add salt and pepper to taste, and extra ginger if you want it spicy.
  5. Add a drizzle of olive oil, some chopped avocado, a spoonful of chlorella, or coconut milk and extra veggies.

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