When it’s cold outside, one of the best things you can do for your body is to warm up.  Seems obvious, right?

If you’re like me, I want quick and yummy meals, and this customizable recipe provides both.  It’s also the perfect thing to eat for dinner, being light yet oh-so satisfying.


This recipe is very loosey-goosey, meaning you get to decide what the ingredients and proportions are. 


*Broth (I used store-bought organic veggie broth, but you could use a chicken, beef, or bone broth as well) 

*Vegetables (Grab whatever you have in the fridge.  Options could include bell peppers, onions, carrots, green beans, zucchini, Brussels sprouts, etc.) 

*Oil (I like avocado or olive, but use whatever — just stay away from canola because it’s really bad for you) 

*Spices (Get creative.  Feel like a tortilla soup vibe?  Add garlic powder, cumin, black pepper, and cayenne.  Craving more Italian flavors?  Break out the Italian seasoning.  If you’re working on balancing Vata or Kapha, bring the spicey spices.  If you’re balancing your Pitta, dial those down.) 

*Protein (This is optional but could include chicken, beef, shrimp, tofu, ham — you get the idea.  In my picture I tossed in a bit of ham, but I’ve also just done veggie and it was yum). 

*Extras for toppings (Again, just an option.  In my pic here I topped with pita chip crumbles, but you could smash up tortilla chips and avocado, add some cilantro, parmesan, parsley, or pine nuts — so many options.) 

To make:

*Rinse and chop all veggies to desired size.

*Cut up any protein you might want. This is a good use of leftovers for sure. Be sure to use pre-cooked meats here *not raw*.

*Pour desired broth amount into a big pot and begin warming it up on medium heat.

*Put oil in the skillet, warm it up on medium-high heat, then add the spices. Stir a bit.

*Add the heartier veggies first (the ones that take longer to cook), then the softer ones. An example would be to start with Brussels sprouts, then in a bit add the zucchini, then the mushrooms. This prevents the softer veggies from getting too mushy.

*Add in the protein and any extra seasoning you might need to ensure everything is getting flavored up.

*Once everything is warmed up and the veggies are cooked to your desired texture, add the contents from the skillet into the soup broth pot.

Let the flavors blend for a few minutes, turning down the heat to low so it can just do its thing.

*Put the soup into your bowl, add any toppings you might want, and grab your spoon!

**Side notes: Don’t get caught up in precise measurements. A handful of this, a dash of that, and it’s perfect! Seriously.

You can add or subtract anything, changing it up with the spices, veggies, proteins, and toppings so that it turns into your go-to cold-weather dish.