Saturday, November 27, 2021
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Bringing Balance: Wild Card Soup

This resulted from one of those serendipitous kitchen moments where a semi-decent cook throws a bunch of random veggies and herbs in a soup, half expecting it to taste not so great, and ends up with a really delicious meal. Everyone loved this one, even the nine year-olds (that’s the secret power of cinnamon)

2 tbsp coconut oil
1/2 cup chopped yellow onion
2 green onions, chopped
2 cloves garlic, crushed
1 apple, unpeeled and chopped
4 c. cauliflower florets
2 c. chopped carrots
2 c. chopped kale or spinach
3 c. low-sodium veggie stock
1 c. water
1/4 tsp black pepper
1 tsp sea salt
2 tbsp chopped fresh rosemary
1/4 tsp ground nutmeg
1/2 tsp cinnamon
1 c. almond milk
2 tbsp arrowroot powder (this is available at the natural food store and some bulk barns,  but if you don’t have it, you can also use cornstarch to thicken in its place)

To prepare:  Heat the coconut oil in a soup pot over medium, add onion, green onion and garlic and cook for a few minutes until onion translucent. Add apple, cauliflower, carrots, kale or spinach, stock, water, pepper, salt, rosemary, nutmeg, and cinnamon and bring to a boil.  Reduce heat to medium low, stir, and let simmer until the veggies are tender. In a small bowl, whisk the arrowroot into the almond milk, then add the mixture to the soup pot, stirring slowly.  Let it heat through for a few minutes.  Blend the soup in batches until smooth with a hand or stand blender.

Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better!  She is a mother of two terrific HRM kids, aged 8 & 9. For information and recipe ideas, visit her website

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