Food on Friday: Simple Soup

There are times when simpler is better. Actually, probably most of the time, simpler is better. Especially when the weeks get crazy…

This week was one of those weeks for me. I had lots on at work. Phoebe’s school was closed for parent-teacher conferences. The house is still recovering from our fairy birthday party last weekend.  And I’m preparing to be away this weekend for the start of my yoga teacher training course.  (So excited for the start of this journey, but of, course, being away means lots of preparation and planning regarding Phoebe’s care and her meals…)

In midst of all this, Phoebe’s teacher told me that her class would be making vegetable soup in school today. Phoebe won’t be able to eat the soup made at school. Since I didn’t want her to miss out, we made some soup for her to take in.  Strangely enough, making soup together with Phoebe was one of the highlights of my week. She peeled and washed. I chopped and diced.

A note on spices: You’ll see that I chose parsley, turmeric and black pepper to season this soup. I cook with these ALL the time. Parsley is wonderful since it pulls toxins out of the body and is full of anti-oxidents.  Turmeric is an amazing spice with a whole host of health benefits. I use it as much as I can as turmeric reduces inflammation and is an antioxidant. Black pepper increases the efficacy of turmeric immensely!


Our soup was delicious. And simple. And quick. Here goes:

Phoebe’s Vegetable Soup

1 large courgette, diced

1/2 butternut squash, peeled & diced

2 large carrots, peeled & diced

1 stalk celery, diced

1 small onion, diced

1 clove garlic, minced

Bone broth or chicken stock

handful fresh parsley, minced (or you can use dried)

turmeric – a couple dashes

black pepper

Place all the vegetables in a pot. Cover with broth. Simmer for about 30 mins. Toss in the herbs & spices. Let simmer another 5 mins to wilt the parsley. Serve with a drizzle of olive oil.