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About the Recipe
Warm, easy to digest, and hydrating, this soup is perfect for those early days after surgery when you need nourishment without heaviness
Ingredients
Ingredients:
2 teaspoons olive oil
1 large onion, chopped
2 1/2 cups low-sodium vegetable or chicken stock
3 cups mixed chopped vegetables (carrot, zucchini, pumpkin, broccoli)
Salt and pepper to taste
Optional: cooked chicken, tofu, or beans for protein
Preparation
Steps:
Heat oil in a saucepan, add onion, and cook until soft.
Add stock and vegetables. Simmer for 10 minutes or until veggies are tender.
For a creamy soup, blend until smooth. For chunky, serve as is.
Add protein if desired and heat through. Season to taste.
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