Healthy 8-Veggie Superfood Soup
Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
Yield: 6 servings
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 3 medium carrots, diced
  • 2 ribs celery, diced
  • 32-ounce container vegetable broth
  • 26-ounce container diced tomatoes
  • 1 red potato, diced
  • 1½ tablespoons honey
  • 3 teaspoons turmeric
  • 5 ounces crimini mushrooms, diced
  • ½ cup frozen sweet corn
  • Salt and freshly ground black pepper
  1. In a large stock pot or dutch oven, heat the olive oil over medium-high heat. Add the garlic, onion, carrots, and celery and sauté until veggies are softened, about 7 minutes. Season with salt and pepper.
  2. Add the vegetable broth and chopped tomatoes, and bring to a boil. Add the potatoes and reduce the heat to a simmer.
  3. Add the honey and turmeric and cook until the potatoes are softened, about 10 minutes. Add the mushrooms and corn and allow the soup to simmer about 5 minutes more.
  4. Season to taste with salt and pepper. Serve.
Recipe by Jen Elizabeth's Journals at