Make your own Vegetable Broth

  • 2 medium onions, sliced
  • 3 medium carrots, sliced
  • 2 celery sticks, sliced
  • 6 cloves garlic
  • 1 medium potato
  • 3 bay leaves
  • 3 spring parsley and any other herbs of your choice
  • Salt and Pepper 
  • You can also add any other veggies you have in your refrigerator like squash, asparagus, zucchini, leeks, parsnips,etc.


  1. In a large pot, sauté onions and garlic in oil. Add carrots and celery and other veggies. Once onions are clear add a gallon of water.
  2. Bring to boil
  3. Reduce to a simmer for a couple of hours

Detox Green Soup 

  •    1 Tablespoon of Coconut oil
  •    2 cloves of garlic chopped
  •    2 Tablespoons diced onion
  •    1 inch fresh ginger, peeled and chopped
  •    4 cups fresh broccoli, cut up
  •    1/2 pound fresh spinach leaves
  •    2 ribs of celery, trimmed, chopped
  •    a handful of parsley, chopped
  •    fresh water, as needed
  •    salt and pepper to taste. 
  •    lemon juice


  1.    Using a large soup pot, heat the oil over medium heat and stir in the garlic, onion, and ginger to season the oil.
  2.    Add broccoli, spinach, celery, and parsley. 
  3.    Add just enough water to cover vegetables. 
  4.    Bring to a simmer, cover the pot and reduce the heat to medium.
  5.    Cook for 15 minutes or until veggies are softened.
  6.    Use a blender to puree the soup

 Thai Coconut Lemongrass Soup

  • 11/2 cups vegetable broth
  • 2 cans of full fat coconut milk
  • 1 fresh lemongrass stalk
  • 1T of coconut oil
  • 1 T sesame oil
  • 2 cloves garlic minced
  • 1/2 red onion finely chopped
  • 1 T fresh ginger chopped
  • 1 celery stalk
  • 1 cup shitake mushrooms, thinly sliced
  • small handful of thai basil
  • juice from one lime
  • 1/2 cup red peppers chopped
  • 2 small red chile peppers, minced


  1. Heat the coconut and sesame oils up in a pot.
  2. Saute garlic onion, ginger, celery, mushrooms about 4-6 minutes
  3. Add the vegetable broth, coconut milk, chili peppers and lemongrass stalk. 
  4. Add salt and pepper to taste and simmer
  5. Add Basil, lime and red peppers and serve

 Minestrone Soup 

  •    1 T Olive oil
  •    1 Onion diced
  •    2-4 cloves of Garlic chopped
  •    2 Carrots diced
  •    1 Celery stalk diced
  •    4 Cups Vegetable Broth
  •    1-28 oz of crushed tomatoes
  •    4 oz. Green Beans cut into one inch pieces
  •    1 cup fresh Spinach
  •    1 Can White Beans
  •    1 Cup of Gluten-Free elbow pasta
  •    1/2 cup dried Oregano


  1. In a large pot add the olive oil, onion, garlic, carrots and celery
  2. Cook until the veggies have softened, about 5 minutes
  3. Add all remaining ingredients except the pasta and bring to boil.
  4. Add pasta and salt/pepper to taste. Serve once pasta is soft.

Vietnamese Vegetable Pho

  • 4 cups vegetable broth
  • 1 onion, peeled and sliced
  • 4 cups water
  • 2 cinnamon sticks
  • 2 whole cloves
  • 2 star anise
  • 4 inch piece of fresh ginger
  • 2 T Aminos, Tamari or Soy Sauce
  • 6 ounces rice noodles or ramen noodles
  • 1 T avocado oil, grape seed oil or coconut oil
  • 5 ounces thinly sliced shitake mushrooms
  • 1 stick celery sliced
  • A handful of Bok choy
  • Salt

You can add broccoli, carrots, baby corn, water chestnuts, etc. You can also add a protein (tofu, chicken, steak, shrimp, etc.)


  • Mung Bean Sprouts
  • Sriggs of mint
  • Thinly sliced green onions
  • sprigs of fresh mint
  • thinly sliced jalapeno     
  • slice of lime


  1. Warm a medium soup pot over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. 
  2. Add the onion, ginger, vegetable stock, water and aminos or alternative. 
  3. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
  4. While that is simmering, prepare your rice noodles by cooking them according to package directions. Set them aside.
  5. In a medium skillet, warm the oil and add the mushrooms and other veggies. A few dashes of salt. Cook until the veggies are tender and lightly browned, about 4 to 6 minutes, then set them aside.
  6. Once the broth is done cooking, strain out the the onions, ginger and spices Season it to taste.
  7. Pour broth in to bowls, add cooked noodles and veggies, and fresh garnishes. As much as you would like. Squeeze the lime and serve immediately

Vegan Chili
(this is a great recipe to start in the morning and let it sit in a crock pot all day until dinner, then lots of leftovers)

  • 2 cup Crushed tomatoes
  • 3 cups of beans ( black, white, red kidney, etc)
  • 2 cups water
  • 2 tablespoons of coconut oil or grape seed oil
  • 1 carrot, chopped
  • 1 celery, chopped,
  • 1 garlic clove, chopped
  • 1/2 onion, chopped
  • salt and pepper to taste


  1. Put oil in crockpot
  2. Place garlic and onions stir for a couple of minutes as crock pot warms up
  3. Throw in all other ingredients
  4. Set Crock Pot for 6-8 hours

If you want to make it fast than do the same but put it in a pot on the stove on medium heat.


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