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Vegan Superfood Soup

This Vegan Superfood Soup is filled with healthy vegetables and plant-based nutrients to keep your body fueled!

Course Soup
Cuisine American
Keyword carrot, celery, spinach
Prep Time 15 minutes
Cook Time 15 minutes


The Veggies

  • 4 Tbs Olive or Avocado Oil
  • 1 White Onion rough dice
  • 2 Cloves Garlic finely minced
  • 1 Jalapeño seeds removed, diced
  • 1/2 Cup Chopped Green Bell Pepper rough dice
  • 1 Cup Chopped Carrots rough dice
  • 3-4 Stalks Celery rough dice

The Soup

  • 4 Cups Vegetable Broth
  • 2 Cups Water
  • 1 Tsp Salt or more, to taste
  • Pepper to taste
  • 1/2 Tsp Ground Turmeric

Finishing Touches

  • Juice from 1/2 Lemon
  • 1/2 Cup Cucumbers quartered
  • 1/2 Cup Spinach finely chopped
  • Celery Greens if you want
  • Hemp Seeds if you want
  • Gluten-Free or Plain Pasta if you want


  1. To start, bring your oil to medium-high heat in a large pot.

  2. Add in your vegetables and sauté until they begin to brown. You want them to have a bit of char, but still maintain their firmness.

  3. When they're just browned, add in the vegetable broth, water, salt, and spices. Stir for a minute, then carefully taste and adjust seasoning if desired (i.e. add more salt).

  4. Simmer the soup for 10 minutes on low heat. When done, remove from heat.

  5. Add in the lemon juice, spinach, and cucumbers. Do NOT add in the greens earlier than this, they will wilt.

  6. Garnish with celery greens or hemp seeds, if you'd like.

  7. Enjoy!

Recipe Notes

  • I would say that this serves 2 people as a full meal, and 3-4 as a side. Adding pasta will increase these numbers!
  • Feel free to add in any other vegetables you have on hand, like green beans, asparagus, scallions, kale, etc. 
  • Make sure to fully remove the ribs and seeds from the jalapeño for less heat. If you like things spicy, keep them in!