I love this soup for so many reasons. Where do I begin? It's versatile. This vegetable soup can be enjoyed while cleansing in unlimited quantities to keep you full and satisfied. But it can also be added to your recipe box as plain old vegetable soup. It's incredibly tasty. It proves the perception wrong that a cleanse has to be boring, taste terrible and leave you starving because this yummy vegetable soup has tons of flavor and helps fill you up. It's easy to make. The only prep for this soup is to chop the vegetables you already have in the fridge for your juice cleanse and it cooks in the pot for an hour. And finally, it's warm! On this cold, snowy day when I am trapped inside with nothing but my beautiful and tasty veggies and fruit, I want something warm and cozy to enjoy. Again and again...and again :)
If you do make this soup on the regular, you can add some coconut milk or arrowroot for added thickness and texture. You can also add beans or potatoes to make it heartier. The beauty of this soup is you know there is not any sugar, gluten or other hidden ingredients you did not expect to find. You can certainly enjoy vegetable soup from the can or a restaurant but be sure to ask about the ingredients. Because really, if I had a choice of "accidentally" consuming sugar from a bowl of soup or a bowl of ice cream, I think you know which one I would pick. #holdthesugar
Prep Time: 10 minutes
Cook Time: 60 minutes
Fresh From the Market:
- 6 ripe Tomatoes
- 3 large Carrots
- 3 stalks of Celery
- 1 large Zucchini
- 1 Red Bell Pepper
- 1/2 c. Red Onion
- 1/4 c. Fresh Parsley
- 2 cloves Garlic
- 2 Bay Leaves
From the Pantry or Fridge:
- 1 tbsp Extra Virgin Olive Oil (optional)
- 2 c. Water or Broth (Chicken, Veggie or Beef)
- 6 qt. Pot with Lid or Crock Pot
- Blender or Food Processor (optional)
- Garlic Press (optional)
- As always, wash and dry your veggies! I am sure you bought organic veggies but either way, clean the pesticides and gross germs. Imagine how many people touched that zucchini before you bought it!
- I kept all of the skins on every veggie because there are added vitamins and antioxidants in the skin. However, feel free to peel all of the veggies if you prefer!
- Chop the carrots, celery and zucchini. Scoop the seeds out of the pepper, slice and then chop. And peel the onion to chop about 1/2 c. I chopped larger pieces of each veggie - approximately 1 sq. in. - because I wanted more to chew while on my cleanse. Chop them as big or small as you want!
- I added the olive oil for some healthy fats while cleansing. If you choose to add it, drizzle into the bottom of the pot and put it over a low flame.
- Next up - the tomatoes! If you have a blender or food processor handy, it makes the job much easier. Chop the tops and bottoms off the tomatoes and throw them in. Blend for just a few seconds so the tomatoes are still chunky and toss them in the pot with the olive oil.
- Add all of the veggies, garlic and bay leaves. It is completely up to you which broth base you want to choose. Water is the cleanest (and cheapest!) option. If you choose a broth or stock, be sure it is organic and free of extra additives. The benefit of using a broth is the added flavor!
- Let it cook on a medium flame for 60 minutes, checking periodically to stir and adjust the heat where needed. If you want super soft veggies, keep it cooking for another 30 minutes or longer.
The nice thing about soup is you can change up the recipe without ruining the recipe! You can change the amount and type of veggies, make the soup thicker or thinner, you name it. Enjoy!
If you have leftover veggies, check out these recipes so they don't go to waste. And of course, you can always just snack on them by making a quick crudite platter or saute them with a little olive oil.
If you are cleansing, check out any of these 7 smoothies and juices to use your carrots or celery.