Tonight has been breezy and crisp in Encinitas, and with an endo flare and upset tummy, the only thing I can stomach (literally) is soup. And there’s nothing worse than boring ol’ canned soups that all taste the same (except I def eat those, too, especially when I don’t have the energy after a long work day to make something from scratch, so I’m not judging those canned gems in any way).

Anyway, this soup is comforting, soothing, and perfect for fall. So weather (see what I did there; I know whether is grammatically correct) you’re in the mood for soup because of the changing seasons, or need something gentle on your belly, hopefully this does the trick.

Veggie Soup


  • 2 cartons organic, non-GMO veggie stock or chicken bone broth (if not vegan)
  • 1 small head of organic broccoli, cut small
  • 1 small head of organic cauliflower, cut small
  • 10 organic baby carrots
  • 1/4 cup crinkle-cut butternut squash
  • 4 organic large basil leaves, diced
  • 4 tablespoons organic cilantro, chopped small
  • 5 organic celery stalks, washed and chopped thin
  • 4 organic chives, diced
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground ginger
  • 2-3 shakes of teaspoon ground turmeric
  • 1/2 teaspoon worchister sauce
  • 1 teaspoon coconut aminos
  • Salt and pepper to taste


  1. Steam all veggies until al dente
  2. In a large pot, add stock and warm
  3. Add all sauces, spices, and veggies to broth and bring to boil
  4. Reduce heat and let everything simmer together for 10-15 minutes
  5. When ready to serve, ladle into bowl and top with fresh basil
  6. Add salt and pepper to taste

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: