All Recipes, Dairy Free, Low Carb, Main Dish, Poultry, Savory, Side Dish, Soups/Stews, Vegan, Vegetarian, Whole30

Healing Vegetable Soup

This healing vegetable soup is full of vegetables, aromatics, and flavor! It’s the perfect soup for chilly winter nights, and it is a great cold remedy. The carrot noodles, celery, and spinach contribute flavors that are reminiscent of chicken noodle soup, but healthier!

Welcome back to Week 3 of Healthy January! I can’t believe the January Whole30 is already half over. Congratulations to my fellow Whole30-ers out there, because you made it this far! . . . Now to tackle the rest.

If you’re not doing the January Whole30, you might just want to eat a little better this month. Regardless of whether you’re Whole30-ing or not, I hope you love this recipe! Because this soup has tons of aromatics and vegetables, it is a great cold remedy. I used garlic, ginger, and green chile, all of which can help with congestion. Plus, a bowl of soup is just comforting! I think that chicken noodle soup is the epitome of all things comfort, but it contains (obviously) wheat-y noodles. One day, I’m going to make a REAL chicken noodle soup with some gluten-free brown rice pasta! I might also try chickpea pasta. Has anyone had it? What do you think of it? Please leave your replies in the comments section down below — it would make my day!

Okay, back to soup. Because brown rice noodles aren’t Whole30, I had to think of an alternative. I realized that I could make “noodles” out of carrots with a special toothed vegetable peeler that we have. Since chicken noodle soup typically has carrots anyway, I thought I would just use carrot noodles! And BAM! Soup.

The one thing that I forgot to add to this soup? Salt.

Pro tip: Do NOT forget to salt your food, for it will taste like dirt. Really. Luckily, we salted this soup after the fact and it was great (albeit embarrassing).

Like the majority of my recipes, this healing vegetable soup is both easy (because I can be lazy) and customize-able. I was going to add actual chicken to this soup . . . until I remembered that I didn’t have any pre-cooked, shredded chicken in the house! I chose to leave it as it was, and poof! Now it’s vegan and vegetarian! I love it when that happens.

I hope you love this healing vegetable soup! It’s utterly delicious (as long as you remember the salt . . . if you don’t, it will probably be the worst soup ever.) This soup is also:

  • Paleo & Whole30
  • Vegan & Vegetarian
  • Nut-free
  • Easy
  • Perfect for colds
  • Colorful
  • Wonderfully aromatic (Read: it smells GOOD)

Thanks for reading! I’ll be back in a few days with another Whole30/Healthy January recipe. Hint: it involves sweet potatoes!


Print Recipe
Healing Vegetable Soup
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a large stockpot or soup pot over medium heat. Add the garlic and green chile and saute until soft and fragrant.
  2. Add the carrot noodles and then the onion powder. Toss the noodles quickly to coat them with the onion powder. Then add the celery.
  3. Once the carrots and celery have softened a little, add the water or broth and ginger. Stir, cover, and cook for 5-10 minutes, until the broth reaches a simmer.
  4. Add the spinach, stir, and re-cover. Cook for another 5-10 minutes, or until the spinach has wilted.
  5. Season to taste with salt and poultry seasoning, if desired. Serve.

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