Skip to main content

I LOVE this Everything Veggie Soup!

It’s been a while since we posted a recipe. To be honest, I wasn’t feeling too inspired in the kitchen, but I definitely enjoyed cooking and eating this soup!

Lately, I feel like I’ve been preaching veggies veggies veggies, and well, this soup has TONS of them. In the winter, when it’s cold outside, I find many of my clients struggle to get enough veggies in because the salads they were having over the summer just don’t seem as appealing, and I get it – it’s hard to eat a bowl of cold raw veggies that probably aren’t as flavorful as they would be in season when you’re already cold are craving comfort food.

Well, the good news is this Everything Veggie Soup solves that problem by packing in a lot of veggies, all while warming you up and being packed with flavor.

This soup can be a great side dish to a protein, or you can add in beans/legumes, pulled chicken, or whatever other proteins you love.

I hope you enjoy this soup as much as I did! I can honestly say it’s going to be in a weekly rotation in my household.

P.S.  my trick with soups is not to be shy with the garlic, onion, and herbs; they not only add tons of flavor, but they’re great for our immunity which is key during the winter

Everything Veggie Soup

Servings: 4
Prep Time30 minutes
Cook Time2 hours


  • 1 whole onion, chopped
  • 4 cloves garlic, chopped
  • 5 whole carrots, chopped
  • 1 whole butternut squash, chopped
  • 1 whole sweet potato chopped,
  • 5 stalks celery, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch parsley, chopped
  • 1 liter water or broth
  • optional pulled chicken, quinoa etc


  • Heat a stock pot over medium heat spray with avocado oil
  • Sauté onion and garlic, add the rest of the chopped ingredients (except the herbs)
  • Sauté the ingredients until soft 
  • Add the water or broth, plus the herbs
  • Turn the temperature down to low/simmer 
  • Simmer for 1+ hours 
  • Add optional extra ingredients chicken quinoa etc 
  • Enjoy!
Course: Appetizer, Soup