French Vegetable Soup

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  • Ready in: 40 min, including vegetable prep
  • Serves: 4
  • Complexity: medium
  • Origin: Lunch/Dinner


  • 1 large can of chicken or vegetarian broth (48-52 oz. appx)
  • 1 T. chicken or vegetarian soup base
  • 1 head of broccoli, washed & chopped
  • 1 bunch of spinach leaves, washed.
  • 1 bunch of parsley, well washed and roughly chopped
  • 2 zucchini, washed & sliced into rounds
  • 1 bunch of Kale, washed, ribs removed, leaves chopped
  • 1 large white rose potato, peeled, chopped into 1" pieces
  • 2 carrots, peeled, chopped into rounds


  1. Add the broth and base in a large soup pot. Bring to simmer and add the longest cooking vegetables first: Potato and carrots first. Cook them approximately 20 minutes, then add the broccoli and zucchini next and simmer until bright green. Add the leafy vegetables like the spinach, parsley and Kale last. Don't overcook any of the vegetables. The leafy vegetables are done when they appear bright green. Turn the soup off and let cool.

    It's very good as is, unprocessed. You can also use a food processor and puree it, adding a cup of the left over stock to thin down just a little, making the French Vegetable soup.

    Store it in small freezer containers to use over the course of your recovery, or portion it into small individual zip bags. To easily fill the bags with no mess, place a bag inside a coffee cup or taller mug depending on the volume you wish to fill the bag. Fold the top of the bag over the rim of the cup - so the open bag lines the inside of the cup. Spoon or ladle the soup into the bag and when filled pull the bag up and out of the cup. Press the seal closed, then freeze. 

    We also like to ladle the pureed soup over a bowl of good quality brown rice. Yum!