Extreme Vegetable Soup: A Super Soup Recipe

Warm snow: Before the frigid weather came.

This extremely delicious soup recipe is sure to warm you up on a cold day. I don’t know about you, but when it is cold outside, I can’t get enough warm soup.

Comfort food

Well it is cold and snowy out. It still feels like winter with the snow outside and the kids throwing snowballs! And, when the weather is cold, I make more comfort foods. Well, the weather has been cold this winter, maybe even cold enough to be record breaking. So the kitchen has been full of comfort food.

Extreme soup: Super soup

My comfort food number one: pot pie; number two: soup. Here is a link for my Chestnut and Chanterelle Pot Pie (It was plant- based, vegan, and pretty amazing), but today we are talking about extreme soup. This super soup is grain free, nightshade free and AIP. It could easily be adapted to vegan too by swapping vegetable broth for the chicken broth. It is an extreme soup because it has over 30 ingredients, but it is also an extremely delicious soup!

Extreme Vegetable Soup Recipe

Usually the best soups are loaded with vegetables and seasoned with herbs. This soup is no exception, and with its different spicy roots, onions, garlic and mint family herbs, I think it is great for soothing a sore throat, or helping to battle that lingering cold.  Following is the recipe for this version of extreme soup. I hope you enjoy it.

Extreme Vegetable Soup Recipe

 This extreme vegetable soup is sure to warm you up on a cold day. Without grains, potatoes, beans or tomatoes it also fits into an aip, nightshade free, grain-free/gluten free diet for those with restrictions.  Enjoy!

  • 3 quarts broth (chicken or vegetable)
  • 3 chicken thighs (cooked and cut into small pieces)
  • 3 small onions (1 white, 2 yellow, diced)
  • 3 shallots (diced)
  • 3 cloves garlic (more if you like a strong garlic taste)
  • 3 stalks celery (chopped into small pieces)
  • 3 carrots 1 each red, orange, yellow)
  • 4 stalks kale (2 each lacinato and red russian)
  • 3 handfuls baby spinach
  • 3 handfuls dandelion greens
  • 2 portabella mushrooms (diced)
  • 1 parsnip (diced)
  • 1/4 cup wild leeks
  • 1/4 head green cabbage (sliced thin)
  • 1 orange sweet potato (diced)
  • 1 hawaiian white sweet potato (diced)
  • 1 cup shredded zucchini
  • 1 cup shredded yellow summer squash
  • 1/2 can coconut milk
  • 1 tsp turmeric
  • 1 inch fresh ginger (grated)
  • 1 tsp basil
  • 1 Tbsp oregano
  • 1 small bunch parsley (chopped)
  • 1 tsp sage
  • 1 tsp rosemary
  • salt to taste
  • olive oil (as needed)
  • 1 purple cabbage
  • 1 avocado
  • horseradish (for extra heat)
  1. In medium size frying pan cook onions, mushrooms, shallots, garlic and sweet potatoes in a little olive oil until onions are caramelized and sweet potatoes tender.

  2. In a medium size bowl finely shred the purple cabbage. Sprinkle with salt.

  3. Set aside kale, spinach, dandelion greens, purple cabbage and avocado. Place all other ingredients in large soup pot and bring to a boil. 

  4. Once soup has come to a boil. Turn the heat down to a simmer and cover with lid. 

  5. While soup is simmering, wash, peel and slice the avocado. Drain the salt water off the purple cabbage. Cut the leafy greens into thin slices.

  6. Add the leafy greens to the soup. Cook until greens are wilted. 

  7. Serve in soup bowls and garnish top of soup bowl with shredded purple cabbage and avocado slices. 

Recipe Notes

This recipe turns out a little different every time. I think in the picture there are 3 types of sweet potatoes.  I hope you enjoy!

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