Jess' Vegetable Soup


  • 1 cup cubed pumpkin or 1 can of pumpkin
  • 2 cups carrots, peeled and thickly sliced
  • 1 large onion, chopped
  • 2 medium potatoes, peeled and chopped
  • Ad
  • 2 large turnips, peeled and chopped
  • chicken, beef or vegetable broth (or bouillon cubes), to taste
  • pepper to taste
  • 1 Tbsp. sea salt
  • 4 Tbsp. olive oil


Boil all veggies in sea salt and water until soft. Drain water. Add olive oil and puree veggies with a blender or a hand blender, adding enough broth to get to your desired consistency. (I like mine a little thinner than applesauce.)

If you use bouillon cubes, add them to your boiling veggies and save the water you drain off when they are done. If you use canned pumpkin, add the pumpkin at the same time as the broth.

You can play around with the vegetable content and spices too. I keep mine simple, but you could use leftover veggies in this and no one would know. This is a very hearty, filling soup that will make your tummy smile!


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