• Johanna Lundstroem

Delicious Veggie Soup!

Comfort food at its best!

Today I would like to share one of my favorite soup recipes with you. It's a healing, cleansing and comforting and perfect for the season. Plus it will leave you with 5-6 meals, which means less cooking during the week!

One of the things I love most about this soup is that it's delicious, easy to make and you can replace many of the ingredients based upon what you happen to have in the fridge. Here comes the recipe!


2 Tablespoons Olive Oil (or sub water if you’re avoiding oil) 1 Yellow Onion, peeled & diced 2 Carrots, peeled, diced or sliced.

2 Stalks of Celery, sliced.

4 Cloves of Garlic, pressed

1 Pack Vegetable broth (Trader Joe’s 32 oz) + 1 Cup of filtered water.

2 Russet Potatoes, peeled & cubed

10 Cherry Tomatoes, halved

1 Bag Spinach (Trader Joe’s, 170 g)

2 Cups Cooked Great Northern Beans (sub any other type of cooked bean or uncooked lentils)

1 Teaspoon Poultry Seasoning

1 Teaspoon Italian Seasoning

½ Teaspoon Ground Ginger (can sub for fresh, finely chopped ginger too)

½ Teaspoons Ground Cumin

½ Teaspoon Crushed Red Pepper (add more if you like it hot, can sub for fresh chili too!) Salt/pepper to taste.

Coconut Aminos (Trader Joe’s)


Add the Olive oil (or water) to a big heated pot. Add in the onion, carrots, celery, garlic and saute on medium heat with lid on for 10 mins, stir occasionally.

Then add in the spices and the vegetable broth, potatoes, cherry tomatoes, beans (if you are sensitive to beans, sub with green peas or cubed butternut squash) and simmer until the potatoes are cooked (5-10mins depending on how big pieces you cut). In the last minute, add in the entire bag of washed (don't worry, they will reduce, just put the lid on) stirring occasionally.

Add a dash of coconut aminos at the end as well as more salt/pepper if need be.

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