Food,  Recipe

Vegetable Broth-ish Soup

I’ve been craving soup! Usually I make something along the lines of my Detox Soup but that would have been too heavy. So I went with Broth-ish soup. I never wanted to make broth because, well, I rather buy it and just add my own spices. But I knew I could make one from scratch that tasted better than the store-bought kind. I also don’t like having to discard a ton of vegetables. I know you boil out all of the nutrients the vegetables have but I hate to waste.

Therefore, Broth-ish soup.

Why broth-ish? I discard some veggies (onions, celery, garlic, bok choy) and keep the rest (broccoli, mushrooms). I’m not sure what I’ll do with the discarded scraps. I could add them to my compost bin but I don’t know how well it would handle cooked vegetables. I’ll most likely blend them up, freeze, and use for another soup.


12 cups water

1-2 cups kale

1 cup broccoli

1 red onion roughly chopped

3 celery stalks chopped

3-4 stalks bok choy

3-4 smashed garlic bulbs

1 cup chopped shiitake mushrooms

1/4 cup green onions

1 cup chopped carrots (including the skin)

2 tbsps turmeric

1 -2 ?medium-sized sprigs of rosemary stripped from the stem

Ground Peppercorn (you can also use cayenne or red pepper flakes it you want more a kick)


Add everything to a pot, bring to a boil and let it simmer for an hour.

Strain the liquid (keep some, all, or none of the veggies if you wish)

Top with fresh herbs of your choice (I used cilantro)

If you want more of a roasted flavor add coconut or grape seed oil to the pot and saut? the garlic, green onions, and red onion before adding the other ingredients.



Living in Columbia, South Carolina and using this blog as my space to share a little insight into my life in what I'm making on the sewing machine, knitting needles, crochet hooks, in the kitchen, and elsewhere.

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