Easy Vegetable Soup Recipe

This vegetable soup recipe is perfect for a cold winter day - or just any day. vary it by adding other vegetables to your liking, different herbs and spices...

I make it with bone broth. find my easy recipe (made in a slowcooker) here


             1/2    cup/s                                             cooked chicken, beef, or lentils

                1    each                                               leek/s, chopped (see notes)

                1    each                                               onion, chopped

                2    cups                                               green cabbage, chopped

                3    ea, each                                         carrots, chopped

                2    ea, each                                         celery stalks, chopped

                1    cup                                                 turnip (rutabaga), chopped

                1    cup                                                 can and diced tomatoes

                1    dash                                               thyme, dried

                2    ea, each                                          bay leaf/leaves

                1    handful                                          fresh parsley, preferably flat-leaf/Italian, finely chopped

                7    cup/s                                              chicken, beef or vegetable broth/stock

                3    clove/s                                           garlic, minced/chopped

                2    Tbsp, tablespoon/s                      avocado oil

Instructions and Variations:

  • use cooked, diced chicken or beef meat or even crumbled ground beef. Lentils are great for a vegetarian version
  • add canned diced tomatoes (optional)
  • Cut all veggies in mouth-sized chunks.
  • Cook onion, garlic and leeks ~5 min in lg. stockpot in avocado oil (or other good fat)
  • Add the rest of the vegetables as well as the chicken, beef or vegetable broth, thyme and bay leaf.
  • Boil and simmer about 20 min or until vegetables are soft. Take out the bay leaf.
  • Add the chopped fresh parsley and season with salt and pepper.


Note: How to prepare leeks:

  • Cut wilted parts of the green tops off.
  • Cut top part of leeks four times to split the large leaves, but keep the stalk together.
  • Wash the tops in clean water very thoroughly. Leeks tend to hold on to dirt inside the leaves of the green part.
  • Then chop all parts, including the green parts and use.

Eating for Vibrant Health and Explosive Energy

A concise guide to Food Selection for our fast-paced world. Helpful and well organized. Small enough to take with you to the grocery store...

You probably know what you should eat - but what if the ideal food choice is not affordable or not available? 

This book clearly spells out: what food is best, what is acceptable and what should better be avoided - and why. 

You will also find a few easy and tried-and-true recipes - the author's favorites!

Eating for Vibrant Health and Energy

About the author

Dr. Christine Sauer

Dr. Christine Sauer, MD, ND is a German-trained, retired conventional as well as naturopathic physician, a Certified Brain, and Mental Health Coach and a Nutrition, Supplementation, Weight Loss and Emotional Eating Expert. Through her own journey from the successful owner of a large medical practice in Germany through the abyss of mental and physical illness to complete recovery, she discovered her unique process, combining education, life and health coaching, to help her clients to "Recover Your Sparkle", to achieve lasting peace, joy, and 5-dimensional health. Her mission is to be a beacon for love, joy, and peace in this scary world. Her hobbies are science, learning new things, cooking, gardening, and her husband and dog.
She is also an international #1 bestselling author, TEDx speaker, mentor and trainer for other coaches and a loving human being!

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