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Jackie's Vegetable Soup

Prep Time 1 hr
Cook Time 1 hr
Servings 6 large bowls


  • 1 large pot to cook soup


  • 1 large organic sweet potato peeled and diced into 1/2 inch cubes
  • 1 organic bell pepper chopped
  • 1 organic zucchini chopped
  • 1 organic yellow squash chopped
  • 2 cups fresh organic spinach
  • 1 small bag frozen organic corn
  • 2 cups rough chopped organic broccoli florets
  • 12 ounces organic cremini mushrooms sliced
  • 1 large organic sweet onion diced
  • 3-4 large organic carrots chopped
  • 4 organic celery ribs chopped
  • 4 tablespoon good quality cooking olive oil
  • 1/2 tablespoon celtic unrefined sea salt or to taste 1 teaspoon reserved
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 2 bay leaves
  • 1 large can organic whole peeled tomatoes save reserve juice, and dice whole tomatoes into small pieces.
  • 2 tablespoon lemon juice
  • 2 cups water
  • 4 tbsp olive oil
  • 4 cups vegetable broth


  • Warm 3 tablespoons of olive oil in soup pot. Once the oil is shimmering, add onions, celery, carrots, mushrooms and 3/4 teaspoons of salt. Cook until onions are translucent and celery, carrots, and mushroom are tender. About 8-10 minutes.
  • Add another tablespoon of olive oil. Add in zucchini, squash, pepper and broccoli in and cook until tender. Once tender add garlic powder, dried thyme, and curry powder.
  • Pour in the diced tomatoes along with reserved juice and cook until fragrant.
  • Add diced sweet potato
  • Add 4 cups vegetable brother and 2 cups of water. Bring to a boil
  • Add 1/4 teaspoon salt, 2 bay leaves and season with salt and pepper to taste.
  • Reduce soup to a simmer and cook for 25 minutes.
  • After 25 minutes add the fresh spinach and corn. Cook another 5 minutes until wilted.
  • Remove soup from heat. Remove bay leaves and add 2 tablespoons of lemon juice. Season to taste with more salt and pepper. If you want a kick, you could add red pepper flakes.