Easy, Healthy, & Customizable Vegetable Soup


This is the EASIEST soup you will ever make! And it is perfect for adding things to. This time, I added chopped up chicken breast but feel free to throw in other veggies, cooked pasta, spinach (I know, I just said veggies), beans, other cooked meats & sausages, cheese…the list goes on and on.

It is simple, fast and healthy which are all things I love in a soup! It also makes 6 servings, so when I make it, Daniel and I can enjoy it throughout the week.

And don’t be scared to toss on the toppings! Vegan sour cream, cilantro, salsa, etc., etc., etc.

It will look like this:


And then like this:

20161031_231029*note* this has the Beyond Meat chicken added

So, here we go.


Makes 6 servings

  • 1 head cauliflower
  • 1-2 heads broccoli
  • 1lb bag baby carrots (or 1lb regular carrots)
  • 1 small onion
  • 4 cups low-sodium vegetable broth
  • water, if needed, to completely cover veggies in pot
  • 1/2 cup vegan sour cream (optional)
  • any spices desired
    • I used thyme, garlic powder, red pepper flakes, and poultry seasoning. You can completely play with the spices and make this a totally different soup. Try curry spices for a spiced curry soup!
  • Any additions you want!!!
    • I used about 12oz of chopped Beyond Meat chicken


  • Chop up cauliflower, broccoli, & onion
  • Add all veggies to pot & cover with broth and water, if needed
  • Bring to a boil then reduce to simmer until veggies are completely soft (about 30-45 minutes)
  • Use immersion blender to completely blend until smooth (or blend in standard blender in batches)
  • Mix in sour cream
  • Salt & pepper to taste
  • Add in any additions you would like.

Store in tupperware for up to one week in fridge or freeze for up to a month!

Eat. Enjoy. Love.

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