Spring veggie soup

Vitamin and antioxidant rich soup that's delicious, quick and easy to make, containing nutrient-dense ingredients. Great before any meal or as a light lunch or dinner. 


Makes 3 - 4 servings.

  • 3 finely cut garlic cloves
  • 1/4 cup finely chopped onion
  • 1/2 cup cut leek
  • 1 tbs ghee (or grass-fed butter or avocado oil)
  • 2 medium size white potatoes (or 1 large sweet potato)
  • 1/2 cup peeled and cut carrots
  • 1 cup cut Brussels sprouts 
  • 2 cups stemmed and cut Swiss chard
  • 1 1/2 quarts water or chicken bone broth (about 1 1/2 liters)
  • sea salt and pepper
  • fresh herbs for garnish


  1. In a soup pot, melt the ghee (butter or oil).
  2. Add garlic, onion and leek and saute until slightly caramelized.
  3. Add the remaining vegetables and mix together.
  4. Add water, sea salt and pepper and bring to boil.
  5. Once boiling, turn the heat to medium and cook for about 15 - 20 minutes.
  6. Season with more salt and pepper if needed.
  7. Once done, top with fresh herbs and ready to serve.