4 cups chicken or vegetable broth

2-3 cups roasted vegetables (to roast, cut into large bite size pieces, toss in olive oil, salt and pepper and roast on baking sheet at 400 degrees for approx 20 min, tossing at 10 min) - time will vary depending on what vegetables you use.

  • Suggested vegetables: brussels sprouts, zucchini, broccoli, cauliflower, yellow or orange bell pepper, onion

Precooked chicken or tofu (or omit) - we love cooking a bunch of chicken at the beginning of the week to repurpose. See our recipe for "2-Ingredient Salsa Chicken"

1 cup cabbage or pre-packaged organic coleslaw mix (typically includes red cabbage, yellow cabbage, and slivered carrots - NO dressing!)

Salt & Pepper

Lime wedges (highly recommend as a finishing touch - you'd be amazed how this can "up" your soup flavor!)



Roast vegetables.   Put broth, roasted vegetables, cooked chicken or tofu, and cabbage or coleslaw mix in a large pan and warm to simmer, 15-20 min to let all the flavors combine,  Salt and pepper to taste.  When serving, add a squeeze of lime and some chopped cilantro.   If you like your soup with more broth, feel free to add more along the way it will stretch the meal out even further!

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