Spicy Veggie Soup

Anybody else recovering from an overindulgent holiday? This month I am making a concerted effort to include more veggies and less sugar in my diet.

Are you looking for healthy meal ideas? Try this veggie soup courtesy of my buddy Laura. This soup is so creamy and delicious I couldn’t believe it was dairy free and vegan. Keep reading for the secret ingredient…





  • 2 Tbsp of olive oil
  • 3 large carrots
  • 4 large ribs of celery (plus the inside ribs, with all leaves attached)
  • 1 large onion
  • 1 large head of broccoli, including stalk
  • 3 cloves of garlic
  • 1 small box (8 oz) of mushrooms
  • 1 small jalapeno
  • 2 cups potato stock*
  • 1 tsp thyme


  1. Roughly chop all your veggies (you will be blending them later).
  2. Saute in olive oil in a stock pot over med-high heat for a few minutes until they are slightly browned.
  3. Add potato stock and bring to a boil. Cook until veggies are soft, an hour or so.
  4. Turn off heat and let sit for a half hour.
  5. Transfer to blender and blend (NEVER BLEND HOT LIQUIDS) and pour back into soup pot.
  6. Add thyme, reheat soup and serve.

*potato stock is the leftover salted water from boiled potatoes. This gives the soup a creamy texture. You may also use chicken or veggie stock.


Anne McCranie is a Portland Oregon based personal trainer and Licensed Massage Therapist. She offers this recipe to pique your interest in healthy foods. Please see your medical professional for specific dietary advice.

Sara’s Cuban Pumpkin Soup

My chiropractor, Sara Johnson, recently passed this recipe along to me. It’s quick, easy, and delicious. Pumpkin is loaded with Vitamins C, K, and E, as well as magnesium, potassium, and iron. It also has antioxidant carotenoids, particularly alpha and beta-carotenes. Beans and pumpkin are both high in fiber. If you have the time to bake a pumpkin from scratch go for it, if not canned works just as well.

One can of pumpkin
One can of black beans
One handful of fresh cilantro, chopped
Juice of 3 limes

Warm the pumpkin and beans, top with lime and cilantro and serve!