Cure-All Soup

Now it is starting to get warm out, but a good bowl of soup is always a treat on a cool evening. My daughter enjoys her soup with more broth so cut back on the veggies to either make less or have more liquid. I tend to cook for an army.

1 onion, chopped Cure all Soup
5 green onions, sliced
2 cloves of garlic, chopped or minced
2 cups celery ribs, sliced (about 7)
2 cups carrots, sliced (about 7)
2 cups cabbage, shredded/sliced thinly
2 boxes organic vegetable broth or use vegan bouillon cubes with enough water to cover veggies
2 russet potatos, chopped
2 tomatoes, chopped
1 small bunch parsley, chopped
1/2 cup kale, collards or spinach, chopped
2 TBls. Herb blend of choice (Mckay’s vegan chicken seasoning is great to have on hand)
1/8 tsp. red pepper flakes
1 lemon, juiced (zest first and add zest to the soup as well!)
Salt and pepper to taste

In a large soup pot set to medium/high heat, add 1/2 cup water. Add the ingredients starting with the onions, carrots, celery and cabbage. Cover and stir occasionally while you continue to chop other veggies. Add the broth or water to cover and keep adding veggies, cooking and stirring for about 40 minutes or until all veggies are tender. Add the lemon juice and zest towards the end of cooking. Taste and adjust seasonings to taste. Add beans or lentils if desired.


Quick Parsnip and Carrot Soup

parsnip & carrot brothy soup 1 32 oz. box vegetable broth (1 qt.)

2 carrots, scrubbed and sliced thick

3 parsnips, scrubbed and chopped thick

2 collard or kale leaves, washed and sliced or chopped

5 green onions, sliced (use all white and green parts)

1/4 cup or small bunch fresh parsley, chopped

3 sprigs fresh dill (optional) or use 1 tsp. dried

salt and pepper to taste

In a medium pot, bring ingredients to a low boil, turn down the heat and simmer until veggies are tender, about 25 minutes.


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