Healing Vegetable Soup Recipe

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Healing Vegetable Soup Recipe

Description

This vegetable soup saved my life! It’s packed with fresh, colorful vegetables simmered in a light, flavorful broth that’s both comforting and nourishing. I now prepare it daily, and I feel healthier and more energized. My whole family loves it at dinner because it’s not just delicious—it feels like medicine in a bowl.

Ingredients For Healing Vegetable Soup Recipe

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup broccoli florets
  • 1 cup cabbage, shredded
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 tomato, chopped (or 1 cup canned diced tomatoes)
  • 6 cups vegetable broth
  • 1 tsp turmeric powder
  • ½ tsp black pepper
  • 1 tsp salt (or to taste)
  • ½ tsp chili flakes (optional, for spice)
  • 2 tbsp fresh parsley or cilantro, chopped
  • Juice of ½ lemon (for freshness)

Instructions

Heat olive oil in a large pot over medium heat.

Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
Stir in turmeric, pepper, and salt.
Add broccoli, cabbage, zucchini, bell pepper, and tomato. Cook for 3–4 minutes.
Pour in vegetable broth. Bring to a boil, then reduce heat and let simmer for 15–20 minutes.
Add fresh parsley and lemon juice before serving.
Serve hot with crusty bread or enjoy on its own.

Notes

  • You can add beans or lentils for protein.
  • Adjust seasoning to your taste.
  • This soup freezes well—store in containers for up to 3 months.
  • Use seasonal vegetables for variety and freshness.

Tips

  • Add a bay leaf while simmering for extra aroma.
  • For a creamy version, blend half the soup and return it to the pot.
  • Garnish with avocado slices or grated Parmesan for richness.
  • If you want weight-loss friendly, keep it low-oil and add extra leafy greens.

Servings

Serves 4–5 people as a main meal or 6–7 people as a side.

Q & A

Q: Can I make this in a slow cooker?
A: Yes! Cook on low for 6 hours or high for 3 hours.

Q: How long does it keep in the fridge?
A: Up to 4 days in an airtight container.

Q: Can I add chicken or meat?
A: Absolutely! Add cooked shredded chicken or lean meat at the end for extra protein.

Q: Is this soup good for weight loss?
A: Yes, it’s light, low-calorie, and packed with fiber, keeping you full longer.

Q: Can I blend it smooth?
A: Yes, blending gives you a creamy vegetable soup with the same benefits


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