• Jordan Wavra

Loaded Vegetable Soup

I've said it before and I'll say it again, I'm really not a soup person. However, this is a great way to use up all the vegetables that are sitting in your fridge before they go bad and it pairs nicely with this chilly fall weather.

We actually made out own chicken broth for this recipe, which involved taking the bones and scrapes from a rotisserie chicken we'd gotten at Sprouts and boiling them in water for about 45 minutes to an hour. If you're up for that, I recommend it! Otherwise, about 2 quartz of an organic chicken broth, with no sugar added, will make a great substitute. If you're more of a vegetable or beef broth person, I'm sure those will pair nicely too! Use whatever works for you.

As far as the spices go, you'll notice that I don't have any measurements for them. When it comes to spices, I don't measure. Even if I did measure, I'd probably end up adding more of something and forgetting how much of it I added. I start with a reasonable amount of everything and add a little bit of this or that until I'm happy with the flavor. This just means you get to taste test while it's cooking, which we all love to do!

This is a great base recipe. We've added dumplings, rice, and noodles to it before. You could add in some beef tips to make a stew or some chicken and noodles to make a delicious chicken and noodle soup. The options are endless. Experiment with it and have fun!


2 quartz Organic Chicken Broth or Homemade Chicken Broth

1 quart water

2 red potatoes, washed and cubed

1 yellow potato, washed and cubed

2 celery stalks, washed and diced

½ turnip, peeled and cubed

2 carrots, peeled and diced

½ leek, washed and chopped

3 green onions, washed and diced

½ zucchini, washed and cubed

½ unsweetened almond milk

2 tbsp tapioca flour

Seasonings to taste:

Sea Salt



Organic No-Salt Seasoning

Garlic Powder


  1. Add the chicken broth and water to a large pot and bring to a boil. Reduce heat to medium and potatoes, celery, turnip, and carrots. Cook for 30 minutes, stirring when necessary.

  2. While cooking, add all the seasonings to your liking.

  3. Add the leek, onion, and zucchini and cook for another 30 minutes.

  4. While cooking, mix the tapioca flour with almond milk to make a slurry. Add this to the soup. Stir and cook for another 5 minutes or so.

  5. Serve warm and Enjoy!

If you enjoyed this recipe let me know! I'd love to hear your experience with it. If you're looking for more tips on recipes and what kinds of meals you can incorporate into your weekly meals, get in touch, I'd love to help you out!

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712-389-5923       Phoenix, AZ

©2018 by Jordan Wavra.