Basic Veggie Soup

Dr. Ingrid Maes Recipes, Uncategorized Leave a Comment


1 Tbsp. olive oil
1 organic onion, diced
1 organic leek, chopped
3 organic carrots, chopped
1 organic green zucchini, cubed
1 organic yellow zucchini, cubed
2 large garlic cloves
Sea salt and black pepper to taste
1.5 QT chicken broth and 1.5 QT water
2 bouillon cubes (Rapunzel herb and salt)

Heat the olive oil in a large soup pot over medium-high heat. Add the onions and leek and sauté until translucent, about 5 minutes. Add all the chopped up vegetables and sauté for about 5 more minutes. Add 1.5 QT of organic chicken broth, 1.5 QT water and 2 bouillon cubes. Lower the heat and let the soup simmer for 20-30 minutes. Let the soup cool down and mix with an immersion blender or in a regular blender. You can add some chicken or leftover turkey and garnish with fresh herbs and cheese and have the perfect lunch!


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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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