Chopped Vegetable Soup

Nothing comforts the soul like a nice bowl of soup just like mom used to make–but with a healthier twist. Try this Chopped Vegetable Soup.


  • 1 tbsp coconut oil
  • 1 large brown onion, chopped
  • 4 garlic cloves, crushed (or to taste)
  • 1 in (2.5 cm) piece of ginger, grated
  • 2 celery stalks, chopped
  • 1 tsp dried turmeric
  • 2 carrots, chopped
  • ¼ butternut squash (pumpkin), chopped
  • ½ broccoli head, stem and florets, chopped
  • 6 cups (1.5 L) vegetable stock or broth
  • Sea salt & black pepper, to taste
  • 1 bay leaf
  • 2 zucchinis


  1. Wash and chop or slice vegetables as directed in ingredients list.
  2. Heat oil in large pot and sauté over a low heat the onions, garlic, ginger, celery until translucent.
  3. Add the turmeric, carrots and pumpkin and stir for a few minutes.
  4. Add the remaining ingredients (except zucchini) and bring to a boil, then turn down the heat and simmer for 10-15 minutes or until the vegetables are soft.
  5. Use a spiralizer to cut the zucchini into small noodles or use a mandolin to slice finely into ribbons then chop longways.
  6. Add in the zucchini noodles and mix through the soup for a few minutes then serve immediately.

This soup will freeze easily and will store in the fridge for up to 3 days. Enjoy!

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