Since Super Veggie Soup is a staple in our house, I thought I would share it as my kitchen inspiration for this week. The cold or colder weather is approaching and a hot cup of soup is comforting, and soothing. However it is also packed with so many veggies that you get a lot of nutrition as well.

For this soup I keep it super simple, no broth, no stocks, no powders. It’s just veggies, water, some fresh herbs and sea salt. That’s it, no more and it takes about 20-30 minutes to make from start to finish. The best part is that you can make a big pot what will last you all week.

If you want to add extra nutrition and you are not vegan, you could use bone broth for base, or add a few tablespoon of collagen. I like it simple and clean with just veggies, herbs and water. It is full of flavor has plenty of nutrients, and fiber.

The Super veggie soup is so versatile you can use any vegetable you like really. I basically empty out my fridge with what ever got stuck in the back and dump it in the pot. Some of the veggies I always use are onion, carrot, celery, zucchini and cauliflower. However any root vegetable is a nice addition to the soup as well. All these veggies are packed with vitamins and nutrients that keep us healthy, especially when you also add herbs to it.

The best part of this super veggie soup is that it’s easy and makes for a great snack. Instead of reaching for a cookie or crackers, warm up a cup or bowl of this soup and you will be full much longer and do your body a lot more good. You could add some noodles or my new favorite – plantain croutons for added crunch. Happy Cooking!

Ingredients

1 large onion

5-6 carrots

1 head of cauliflower or a bag of riced cauliflower

3 celery stalks

1 large zucchini or 2 small ones

fresh dill, parsley and cilantro about 1/4 of each

2-3 tablespoons of sea salt

filtered water

Directions

Using a cutting board, chop up vegetables in medium size pieces.

Place all chopped veggies in pot and fill with water. Add herbs and salt and let cook on high until boiling.

Once boiling, lower heat to medium and let simmer for 30 minutes.

Let cool slightly and blend with immersion blender until smooth.

Enjoy all day long.