Quick Root Vegetable Soup

I love this homemade soup recipe because it is fast and easy, nourishing and tastes delicious.  Root vegetables like carrots, onions, and potatoes make a simple but flavorful soup that feels warming and soothing no matter when you eat it.   

Did you know that soup in a popular breakfast food in Japan? 

If you are looking for ways to add more vegetables to your diet ( and who isn't?) simple homemade soup is one way to do it. 

Since this soup is a no fuss recipe, you can add it to your menu this week.

Sometimes you just want a light brothy soup that you can throw together quickly. 

With just 10 minutes prep and 20 minutes cook time, you can manage to get this soup going even if you are tired and hungry. 

Root vegetables tend to have a longer shelf life than other veggies, so you can always have them in the house. Carrots will keep 2-3 weeks in the refrigerator, garlic for a month, onions and potatoes for 2-3 weeks in the pantry. 

In just 1/2 hour you have homemade soup that will warm you up and give you some solid nutrition, fiber and fluid. 


A healthy body needs food that not only nourishes us but food " takes out the garbage". Proper elimination is vital for optimal health. What would happen if you kept loading up the garbage but never took it out? That is just what happens in our bodies if we eat non fibrous foods ( like pasta, rice, white breads, cookies, cake, danish- even the gluten free ones)  that don't contain fiber to encourage proper elimination.

It is suggested that a person should have at least 2-3 eliminations daily to eliminate  waste in the colon; otherwise it gets stored in the body.  Stored waste stores toxins, and stored toxins in the body may lead to disease. 

Soup is a great way to increase your vegetable intake which in turn will increase your fiber intake and your nutrient intake.  

It's low on calories and carbs, yet filling and delicious. 

It's my go to soup when I'm tired or stressed.  My favorite ingredient in this soup is the cauliflower rice.  Have you tasted cauliflower rice? 

It has the texture of rice ( and even tastes like rice to me) but much less carbs . 
 I used to make my own riced cauliflower in the food processor- but now they sell it frozen in most supermarkets and Trader Joe's has a frozen bag of organic cauliflower that works for me! 

Anyway cauliflower rice tastes amazing in any kind of soup, especially brothy soups. 
This soup makes its own broth as it cooks, so very little extra soup broth is needed


Prep Time: 10 minutes
Cook Time 20-25 minutes

Ingredients

5 large carrots, sliced

1 onion, sliced in half moons

1 small red potato with skin diced

3 cloves garlic, halved

2 small Shitake mushrooms , cleaned and sliced ( use any mushroom)

2 cups of frozen riced cauliflower

4 cups water

1 cup flavorful broth

1/2 cup of fresh spinach or kale
optional: crumbled dried seaweed like dulse

1 teaspoon of turmeric 

Directions

Place carrots, onion, red potato, garlic and mushrooms in a 3 quart sauce pan. Add water and broth, bring to a boil and then reduce to medium. Cover and allow vegetables to cook until they are soft about 15 minutes. Add frozen riced cauliflower and continue to cook until soup is hot and all vegetables are tender. When the soup is piping hot- remove from stove, add the turmeric and the fresh green which will wilt in the hot soup. 

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and also on Deb's Souper Sunday where anyone can share a soup, salad, or Sammie recipe