What can be better than a bowl of vegetable soup on a nice sunny day? I love to try new soups and make them your own recipe because I like to change and add the foods I have in my refrigerator.


1 Tbsp olive oil
1 yellow onion
4 cloves garlic
1 small head of broccoli (2 cups florets)
1 zucchini, diced (2 cups diced)
Green cabbage (2 cups shredded)
2 stalks of celery, diced
6 cups of water
½ tsp dried basil
½ tsp dried parsley
¼ tsp dried thyme
2 bay leaves
10 oz baby spinach or kale, roughly chopped
½ cup parsley
Juice one lemon, about 3 tablespoons
1/2 avocado
½ teaspoon black pepper


In a large soup pot, saute onion and garlic in 1 tablespoon coconut oil over medium heat until onions are translucent, about 3-5 minutes, stirring
occasionally so the garlic doesn’t burn.

Add dried parsley, basil, pepper, and thyme, and stir for 1 minute. Add remaining veggies and water, plus bay leaves.

Cover, bring to a low boil, reduce heat and simmer for 15 minutes.

Turn off the heat and add baby spinach or kale. Stir to incorporate and cover the pot with the lid to let wilt, about 5 minutes.

Meanwhile, in a blender or food processor, add avocado, lemon juice, and a ¼ cup of broth from the pot and blend until smooth.* Stir the avocado and lemon mixture into the broth until completely incorporated, and ½ cup chopped fresh parsley.

Taste and season with additional pepper if necessary. Serve hot!

Enjoy this warm soup.

Have a wonderful day,

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