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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!
Prep Time 15 mins
Cook Time 15 mins
Course Soup
Cuisine American


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


  • To start, bring your oil to medium-high heat in a large pot.
  • 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.
  • 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).
  • Simmer the soup for 10 minutes on low heat. When done, remove from heat.
  • Add in the lemon juice, spinach, and cucumbers. Do NOT add in the greens earlier than this, they will wilt.
  • Garnish with celery greens or hemp seeds, if you'd like.
  • Enjoy!


  • 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!
Keyword carrot, celery, spinach