Making hot soup from seasonal vegetables is the best thing about winter. Let this Healthy Veggie Soup recipe be the beginning of your next meal of comfort foods in these cold months.
- Bell peppers
- Corn off the cob
- I throw in all the vegetables we have on hand. Use whatever organic vegetables you can get your hands on that you enjoy. These are my suggestions. Other great additions would include cabbage, kale, spinach, green beans, broccoli, asparagus, cauliflower, and whatever else fits in the pot.
- Add water until the vegetables are just covered.
- Cook on medium heat until it reaches boiling.
- Reduce heat to low. Simmer covered for 30 minutes or until carrots are fork tender.
- Add pepper and sea salt to taste. I also like the organic salt-free seasoning mix from Costco for this soup.
For a thicker soup, use these simple steps. After cooking is complete, remove about 1/3 of the soup and place it into your blender or food processor. Blend until smooth. Make sure your kitchen equipment is intended for hot liquids before attempting this.
My kids love this soup when I throw in shaped pasta in the last 10 minutes of cooking. They enjoy the different colors and textures. And if it’s alphabet pasta, they try to spell their names.
This soup is healthy for you because organic root vegetables absorb the precious nutrients from the soil around them. Also, studies have shown that cooking carrots and spinach actually increases your body’s ability to process the nutrients.
This would be a great meal to have on hand in addition to juicing, if you are not able to do a 100% juice fast. The cooked vegetables are easy to digest. Plus the dish is vegan and gluten-free.
This soup is good, but I really like chili the very best when it’s cold. Mmm, or barley lentil soup. What’s your favorite seasonal food for winter? Please leave a comment below with your go-to, healthy, cold-weather recipe.