A Guide to Feeding our Future

Eight Vegetable Soup

By: Jodi Lee, RHN, PHEc, MSc – Labarriere, MB

A great staple recipe the whole family can enjoy!


  • 6-8 cups stock – homemade is preferable; or choose an organic store bought one without MSG.
  • 2 carrots, diced
  • 3 celery stalks, sliced
  • 2 medium potatoes, cubed, skins on
  • 1 medium onion chopped
  • 2 small zucchini, diced
  • 1 cup cauliflower, cut in bite size pieces
  • 1 can of diced organic tomatoes (or 2-3 cups frozen)
  • 2 cups of fresh spinach or chard, roughly torn
  • 2 bay leaves
  • ½ tsp thyme leaves
  •  unrefined sea salt, and pepper to taste


  1. Toss everything but the spinach in a large stock pot.
  2. Simmer for 20-30 minutes until potatoes are tender.
  3. Add spinach and heat until wilted.
  4. Serve with crusty whole grain gluten-free buns and butter.

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