Vegetable Medley Soup

When the nights are cool but the days are warm, this soup is a GREAT option. Its light enough for a snack or you can make it a meal by adding some brown rice or quinoa for a heartier, fuller version. The best thing about this soup is that it is SIMPLE. Add to that it being full of detoxing nutrients, this vegetable medley soup is great to make and have on hand when feeling under the weather. Who doesn’t love a good vegetable soup, am I right?!

Vegetable Medley Soup

Recipe by The Heartfelt WayCourse: Appetizers, SoupsDifficulty: Easy
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Cooking time


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A fresh vegetable medley soup perfect for every occasion and great to meal-prep for the week.


  • 4 cups vegetable broth

  • 1 14oz can chopped tomatoes

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 1 cup cup diced onion

  • 1 tbsp minced garlic

  • 1/2 head cabbage, sliced and pulled apart

  • 10 asparagus tips

  • 1 tbsp turmeric

  • salt and pepper to taste


  • Sauté onion and celery. Use a little oil if needed OR use vegetable broth.
  • When onions and celery are soft, add everything EXCEPT the asparagus. Let soup start to simmer keep covered for 10-15 min.
  • Toss in asparagus and cook for about 10 minutes. Veggies should be tender. (If veggies are still a tad hard, cook another 5 minutes)
  • Fill up a bowl and enjoy!

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