Cozy Vegetable Soup

SERVES 6 to 8 | ready in 45 minutes

This soup is the perfect way to get your kids to eat a boatload of veggies. You’ll feel good knowing they’re getting a megadose of vitamins and minerals essential to ward off the common cold and flu, as well as fiber for a healthy digestive system. If you don’t have butternut squash on hand, just swap in sweet potato instead.


1 to 2 Tbsp extra-virgin olive oil

1 large onion, chopped

3 cups cubed butternut squash

2 medium carrots, chopped

4 cups vegan vegetable stock

2 celery stalks, chopped

1 zucchini, chopped

28 oz can diced tomatoes

1 bay leaf

1 tsp dried parsley

1 tsp dried basil

1/2 tsp dried oregano

2 garlic cloves, chopped

1/2 tsp sea salt


In large soup pot, heat olive oil over medium and add onion. Sauté for 2 minutes, then add butternut squash and carrots. Sauté for 5 minutes, then add stock, celery, zucchini, and canned tomatoes. Give a stir, then add bay leaf, parsley, basil, oregano, garlic, and sea salt. Give another stir. Bring to a gentle boil, then reduce to a simmer for 15 to 20 minutes.

Enjoy immediately. To store, let soup completely cool before transferring to Mason jar. Freeze for up to 3 months or refrigerate for up to 1 week.


If you have little ones who are just learning to eat or kids who love pureed soups, simply remove the bay leaf, pop this soup into a high-powered blender, and blitz until smooth and creamy.


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