• Rachel

A Soup-er Recipe


Fall is the perfect time for a harvest soup. Basically, soup is water, veggies, spices and meat, if you so choose. Soup is the easiest one pot wonder and you can make it from scratch in no time. Of course, there is nooooo judgement if you use pre made broth-in fact, my original intent was to use vegetable broth for our cooking demo, but alas, I realized I had none and since we had to film that day, I made it from scratch and it was sooo good.

This soup is chock full of veggies and spices-and let's face it, flu season is coming and you want to keep your immunity strong. This is the easiest way of getting immune busting veggies and spices all at once. Your body will thank you.

Creating the best flavor profile is truly so simple-it starts in the beginning as you will see in the directions and builds throughout the soup-making process. Using spices that you love is the key and maybe trying a new one as well. So, let's get your soup on!

Serves 6



1 chopped onion ( I used vidalia-use the type you like-NO RULES)

2 chopped carrots

2 chopped ribs of celery

1 largley diced sweet potato (you can use butternut squash is you prefer)

1 can of chickepeas (drained)

1/2 cup frozen cauliflower

1 cup frozen peas

1/2 cup leftover roasted broccoli ( the beauty of soup is that you can use whatever is in your fridge)

*If you want to add additional veggies-I suggest you bump up your water another cup or two.

Spices-This is what creates the flavor in the soup. Stick with spices that complement each other. I chose more savory spices-akin to Indian spice seasoning. Measurements are subjective to your taste. I like a ton of onion powder but not a lot of cumin-just a hint, but your palate is different than mine.

1 tsp. salt

Ground pepper

1/4 tsp. minced garlic (or more if you like garlic-or fresh if you prefer)



Onion powder

Cumin ( I used a pinch of cumin seeds)


1 cup pasta


6 cups of water (if using pre packaged broth then one container (4 cups) and 2 cups water

Olive Oil

1 tbsp non dairy butter (or real butter)

3-4 tbsp soy sauce ( I used tamari in this recipe)

Honey (yup weird I know but it complements the soy sauce trust me)


Pour olive oil to coat bottom of soup pot and add the butter-keep flame at medium high.

Melt the butter and when the oil becomes shiny, add onions

Saute onions until they become translucent

Add the celery and carrots

Cover veggies with your spices. You want to the spices to toast a little bit before the liquid- this is what gives the soup it's flavor. Keep stirring.

When veggies are soft and spices start browning ( don't let them burn) add the water, sweet potato and chickpeas.

Bring water to a boil

Once it's boiled reduce to a simmer.

Add in the soy sauce, more seasoning (if you choose- I would). Stir.

Let it simmer for about 6-8 minutes

Add in the frozen veggies-mix. Simmer for another 2-3 min.

Add in the honey. I didn't measure, I did it to taste. Try 1 tbsp. first and go from there. It creates a nice balance to the umamy/sour flavor of the tamari.

Add the pasta if using while it's simmering.

Cook until veggies and pasta are soft.

Voila! Soup! Let it sit a few minutes to cool and let those flavors meld. It was even better the next day-thought there wasn't a lot left.

Check out our video of this soup!


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