Every Bite Counts with @PurelyMe_: Veggie and Potato Soup

Veggie and Potato Soup Recipe!

This veggie and potato soup is my GO-TO for those busy nights when I have to whip up a healthy dinner in a flash. It takes less than 5 minutes to prepare, and a total of 25 minutes to cook (without you having to do any work)! Huge win!!! It is my kids ALL TIME favorite soup, and they devour at least 2 bowls per sitting. This makes me happy because this veggie and potato soup is filled with immune-boosting ingredients and nutrients. Enjoy!

*NOTE: This is the soup that was in my children’s school lunch (Thermos) in my last ‘school lunch’ post. This recipe keeps in the fridge for 5 days, and makes for great leftovers, as well as school lunches!

  • 1 bag organic frozen broccoli
  • 1 bag organic frozen cauliflower
  • 1 bag organic frozen chopped onion
  • 1 bag organic frozen green peas
  • 5 Russet potatoes
  • 6-8 cups (or 2 containers) organic low sodium vegetable broth
  • Seasoning: Salt, pepper, garlic powder, and dried parsley
  1. Wash and cube potatoes.
  2. In a large pot, add the full bag of frozen broccoli, the full bag of frozen cauliflower, half of the frozen onion and finally, the cubed potatoes.
  3. Add the vegetable broth (ensuring it covers all of the veggies and potatoes). I always use 2 containers of vegetable broth (totaling 8 cups).
  4. Bring to a boil, then add seasoning, and mix well.
  5. Cover with a lid, lower to a simmer and cook for 25 minutes.
  6. Once cooked (at the 25 minute mark), remove lid, remove from heat, and add the full bag of organic frozen green peas. Mix well.
  7. Serve and enjoy!


Don’t forget to tag me @PurelyMe_ when you make this veggie and potato soup recipe!

Yours in health,

Miguële xx