Homemade Vegetable Soup Recipes

In the mood to experiment with some new homemade vegetable soup recipes?

Here are a few of my favorites.

Nourishing soups are wonderful foods. Homemade vegetable soups can be as simple as some veggies, some water and some sea salt, or much more elaborate creations.

Soups made with a good bone broth (chicken broth is good for vegetable soups) are healing to the digestive system and are a great source of minerals and collagen for bone and joint health.

Herbs and spices not only make your homemade soups taste better, they can provide a little extra healing support!

Season your homemade soups with a good quality sea salt for the best flavor and better nutrition.

Sea salt is rich in minerals and trace elements which are lacking from refined table salts.

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Meanwhile, here are some of my favorite homemade vegetable soup recipes.

Homemade Vegetable Soup Recipes
Big Pot of Chunky Vegetable Cabbage Soup
Serves 10 or more

This is one of those homemade vegetable soup recipes that’s very flexible. Add more or less water, vary the amount of each vegetable, or try different vegetables added in as well.


1 leek – well washed and sliced thin (substitute a medium onion, diced)
1 large stalk celery with green tops – sliced thin
4 cups fresh or frozen green beans – chopped
6 cups chopped cabbage
1 cup cauliflower – florettes or tender inner leaves, chopped
1 cup broccoli – florettes (use the stem as well, if you like, peel it and chop it and throw it in!)
1 small can tomato paste
1 teaspoon dry granulated garlic
½ teaspoon thyme leaves
½ teaspoon dried basil
good grey sea salt & fresh ground pepper to taste

extra virgin olive oil or virgin coconut oil for serving


Place a big soup pot on the stove. Add leek, celery, green beans and cabbage. Cover with water, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes. Add the rest of the ingredients except sea salt, add more water as necessary, cover and simmer another 10 – 15 minutes. Add sea salt & pepper to taste.

Serve each bowl with a drizzle of olive oil or some coconut oil melted in. I love it with a dash of cayenne and some chopped fresh herbs as well.

Homemade Vegetable Soup Recipes
Quick Curried Cauliflower-Ginger Soup
Serves 4 – 6 as a starter

One of the more elegant homemade vegetable soup recipes. Delicious.


1 medium onion – chopped
1 small stalk celery – sliced
1 whole medium sized cauliflower – chopped in large chunks
1” piece ginger – peeled and minced
4 cups homemade chicken stock or water, or a combination
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon garam masala
½ teaspoon turmeric
unrefined sea salt and freshly ground pepper to taste
Good quality butter for serving
Chopped cilantro for garnish


in a small dish, stir together the cumin, coriander, turmeric and garam masala. Set aside. Place onion, celery, ginger, and liquid in a medium soup pot. Bring to a boil, reduce heat to low and simmer 7-8 minutes. Meanwhile heat a small skillet over a medium flame. Add the spice mix and stir with a wooden spoon or spatula to keep it moving over the heat. When it becomes fragrant and barely darker in color remove from the heat and add to the soup, along with the cauliflower. Cover, raise the heat again to boiling, reduce heat and simmer 5 minutes. Remove from the stove.

Puree soup until smooth, and ladle into serving bowls, accompanied with a dollop of fresh butter and some
chopped cilantro if you like.

Homemade Vegetable Soup Recipes
Cream of Celery Soup
Serves 4 - 6

It can be very rewarding to get creative with your homemade vegetable soup recipes! This one was inspired on a day when I really wanted soup, but didn’t have a lot of vegetables to choose from. I used the core and stems from a cauliflower and broccoli to add some body and depth to onions and celery, the result was lovely: A mellow, earthy soup, with a gorgeous color provided by the turmeric.


1 medium onion - chopped
2 large stalks celery - sliced
1 core and stem from a cauliflower – , trimmed and thinly sliced, plus 6 or 8 tender inner leaves (use the florettes for another dish)
1 large broccoli stalk – fibrous outer layers peeled or cut away – thinly sliced (use the florettes for another dish)
2 cups homemade chicken broth or water
2 cups water
½ teaspoon dry granulated garlic
½ teaspoon turmeric
unrefined sea salt to taste


Place the onion, celery, cauliflower pieces into a medium sized soup pot. Add water and broth, turmeric and granulated garlic. Bring to a boil, then cover and reduce heat to low. Simmer 10 minutes. Add broccoli stems, and simmer another 5 minutes. Remove from heat, add sea salt to taste and puree. Serve with a dollop of coconut oil stirred in. For a garnish, a dash of paprika or cayenne adds a nice touch.

Homemade Vegetable Soup Recipes
Green Power Soup
Serves 4 – 6 as a starter

Definitely add this one to your list of easy and healthy homemade vegetable soup recipes. It's a great way to get kids to eat their greens...


1 small onion – diced
1 large zucchini – cut into ½ inch slices
2 cups broccoli florettes
2 cup chopped asparagus
1 cup tightly packed chopped kale or collard leaves, or spinach
1 teaspoon dry granulated garlic
5 cups homemade chicken stock or water
sea salt to taste

butter or coconut oil for serving


Put all the ingredients in a pot. Bring to a boil, reduce heat, cover and simmer until vegetables are fork tender and bright in color, but not overcooked (about 5 minutes). Puree soup in small batches in a blender, returning the pureed soup to the pot. Add a few pats of butter or some coconut oil to one of the batches as you puree, if desired. Taste and adjust your seasonings. Serve soup warm and enjoy!

Note – add butter or coconut oil as you puree, about 1 tablespoon for each 2 cups of soup! The fat in these ingredients actually makes all those fat-soluble vitamins in the veggies much easier for our bodies to absorb! It also makes vegetables very appetizing to kids!

Other combinations – add cauliflower, celery, or zucchini

Homemade Vegetable Soup Recipes
Mild Cilantro Soup
Serves 4 – 6 as a starter

This soup is mild and mellow, because the cilantro is cooked into the soup, which tames its edge. Serve this soup as a starter to a Mexican inspired meal. Even your guests who claim not to like cilantro will enjoy this!


1 tablespoon clarified butter (ghee) or olive oil or a mixture
1 medium onion – diced
1 stalk celery - diced
2 cloves garlic – crushed and chopped
5 medium zucchini – chopped
½ cup chopped cilantro
4 cups homemade chicken broth or water
sea salt to taste
sliced scallions or minced red pepper for garnish


Heat the fat in a medium sized soup pot. Add onion, celery and garlic and sautee over medium heat until onion is translucent, if the mixture begins to brown, lower the heat. Add the zucchini, cilantro, liquid and sea salt. Bring to a boil, reduce heat and simmer 15 minutes. Puree soup in batches in the blender and return it to the pot. Taste and adjust seasonings. Garnish and serve.

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