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11 days ago

#CeleneCuisine: It's Soup Season

I've been making this nourishing, hydrating, plant-based vegetable soup for the past few months on a weekly basis.

I love having it on-hand on the stove or in the fridge. It really hits the spot when I want flavor, texture, richness but not heaviness. It keeps me full yet digests well. It takes about 30 minutes to make on a Sunday night, and trust me, its *chef's kiss*

Feel free to get creative or swap or add your favorite veggies. I like to use all organic ingredients when possible.

TIP: some grocery stores have pre-chopped veggie options, like a mirepoix mix of chopped carrots, celery and white onion. This makes it even easier to make, which makes you want to make it more!”
WHAT YOU NEED:
  • 1/4 white onion, chopped
  • 5 large carrots, chopped 
  • 4 large celery stocks, chopped
  • 2 packages of mushrooms (can be button, cremini, or your favorite), sliced
  • 2 bunches of broccoli, chopped
  • 2 bunches of cauliflower, chopped 
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • pepper
  • 1 container of low-sodium vegetable stock
  • olive oil
TIP: try keeping these ingredients on-hand and in the fridge for a spur of the moment soup moment, in between zoom meetings. Recipe serves 6”
HOW TO:
  1. Heat 1-2 tablespoons of olive oil in a large sauté pan and add onion, carrots and celery and let cook down for about 5 minutes. Next, add chopped broccoli and cauliflower and let cook down for another 5 minutes.
  2. Add 1 garlic powder, cumin powder and sliced mushrooms.
  3. Continue to sauté and let cook down for another 10-15 minutes; veggies will begin to soften, and there should be moisture in the pan from the hydrating veggies 
  4. Once veggies begin to break down a little, it's time to transfer to a pot.
  5. Add all the veggies to a pot, and pour in 1 whole container of stock (can be vegetable or chicken) I prefer low sodium because the sautéed veggies have a lot of flavor at this point. The veggies really soak up the liquid, so if needed add more stock
  6. Stir and let simmer for another 15 minutes, then add freshly ground black pepper.
  7. Cool to serve
  8. I like to adds some shredded vegan parmesan cheese on top, it balances the flavor of the soup perfectly
  9. Enjoy!

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