Veggie Soup/ Chicken and Veggie Soup


Yellow Onion


3-5 big carrots


Veggie Broth

Jar of Pasta Sauce

Spices/salt and pepper

Rice, beans or potatoes

Optional Add ins- hemp seeds, goat cheese(crumbled or soft) or nutritional yeast


Chop all veggies up to begin. I prefer my cauliflower roasted so I will roast that while I am cooking the other veggies. Put cut up cauliflower in a pan, drizzle with olive oil and salt and pepper. Roast at 425 for 35-40 mins until browned. While that cooks, saute' the onion in some olive oil in a stock pot. Once browned, add the carrots, celery, broth and pasta sauce. My favorite is the Arrabiata sauce from Trader Joe's. Bring to a boil, then put on low for 30-40 mins until carrots are soft. You can also add in either rice, a can of white beans or diced potatoes. If you are adding rice, it's best to cook it before hand so it's cooked all the way through. Spices are a great addition as well. I add some basil, oregano, salt and pepper. Enjoy!

* I just made this again tonight and I think I made it even tastier! I cut up a head of cauliflower, some small potatoes, and 5 big carrots. I drizzled olive oil on and put salt and pepper on top. Roasted on 425 for 45 minutes. Meanwhile, I sautéed a yellow onion in a bit of olive oil in a dutch oven. Once soft, I added some diced chicken and cooked until the meat was done. I added half a carton of veggie broth and a jar of roasted red pepper pasta sauce and let that simmer together for 10 mins. Once the roasted veggies were done, they went in the pot. Crazy delicious!