Easy Vegetable Soup Recipe

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  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, minced
  • ½ onion, finely chopped
  • 1 large leek, finely chopped
  • Unrefined sea salt, to taste (such as Real Salt)
  • 1 fennel bulb, cored and finely chopped
  • 1 red bell pepper, finely chopped
  • 3 carrots, finely chopped
  • 1 teaspoon oregano
  • 1 bunch collards (about 4 cups), chopped
  • 1 tablespoon extra virgin coconut oil (such as Barlean’s)
  • Juice from 1 whole lemon
  • 1 large can (28 ounces) organic diced tomatoes (or look for BPA-free Pomi Tomatoes in a soft-box)
  • 4 cups organic vegetable broth (such as Pacific Natural cautious of what brand especially if on Whole30)


  1. Heat the extra virgin olive oil in a large saucepan over medium-high heat; add the garlic, onion and leek and sauté until onions and leeks are soft, about 3 minutes. Season lightly with salt.
  2. Add the fennel and sauté 2-3 minutes, until it begins to soften. Add the bell pepper and carrots and sauté 2-3 minutes, until soft. Sprinkle vegetables with oregano.
  3. Add the collards and extra virgin coconut oil and sauté until greens are deep green and tender. Add the lemon juice and tomatoes. Cook for 2-3 minutes. Season lightly with salt.
  4. Add the vegetable broth. Simmer soup for 15 minutes over low heat. Serve warm.

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