Meatless Monday: Homemade Soup!

I love a good soup! I can easily dive into a good minestrone from Olive Garden, Autumn Squash from Panera and a bowl of tomato soup with grilled cheese is always a go-to treat; to name a few. I’ve found it incredibly hard to find a good soup (other than those that I named off) that I could just have at home, anytime I wanted too. So, I made one. I thought of what veggies I loved having in soup, threw them all together with a few extra ingredients and it turned out absolutely fantastic. I’ve been making it in the winter months for the last three years, and there is nothing better on a cold night, when I’m not feeling good, or when I’m simply in a soup mood than my homemade soup!



1 bag of cauliflower (I use frozen, but fresh could of course work)

six stalks of celery

1 tbsp minced garlic

5 medium-sized carrots

1 cup of spinach

1 cup of kale

2 medium zucchinis

1 whole sweet potato diced

4 cups of vegetable broth (this is an estimate, I grab two containers of vegetable broth, no particular brand is better than another, but I look for lower sodium levels, and whatever is on sale, and use however much fills the crockpot I have).

1 can of diced no salt added tomatoes

Garlic powder to taste

Onion powder to taste

Cayenne  to taste

Salt to taste.


I hardly ever measure out my spices. It’s all to taste. I never used to like cayenne, but now I do enjoy the little kick it gives. I use onion powder because I hate actual onions, and I add garlic powder even though I have some minced garlic in here because I believe you can never have too much, but it’s totally optional. I gradually taste the soup as it’s cooking to decide if it needs a little more salt or other spices.

To prepare, I dice up the veggies, add them to the crockpot, add in the vegetable broth, add the seasoning, and leave it alone! It could not be easier.

I have cooked this overnight on low, and it came out great. I’ve also prepared this in the morning, set it on high for four hours, then on low for three, and it was more than ready by dinner time. The choice is yours. Honestly, just do what works for you!



I’m updating this three years after initially making it, and I’ve made a couple of adjustments since then, but nothing of much significance. I added spinach recently, added another zucchini and a few more carrots, as well as a whole sweet potato instead of half, to make it a little heartier at the request of my brother, and well… he was right. You can add what you’d like to this too. You could add broccoli, or maybe little kinds of pasta, or skip the cauliflower, it really is versatile, but all-around delicious. I’ve been feeling a bit under the weather for the last week, and I’ve been looking forward to this soup!

Now, if you’ll excuse me, I’ve got soup to devour. 😉

Published by missraee

I launched Miss Raee in 2016 purely for a twenty-something girl who is trying to figure it all out, who loves to write and finally decided to share it. I’ve had a hell of a time figuring out what I wanted this blog to be, and I’ve eventually narrowed it down to that I want this blog to be ME, every weird, quirky, loveable aspect of me and even more importantly anyone who also sees themselves as that weird, quirky, loveable person who might love plant-based cooking, multiple fandoms including Star Wars, Supernatural, Greys Anatomy, DC TV, Marvel, The Magicians and SO much more. I found myself being an advocate for mental health, for animals, for the environment, and for equality. I’m a big believer in the vibes you bring, the power of music, and how important the storytelling of books and movies and TV can be. If I’m not on the blog, you can find me sharing selfies and nonsense on Instagram @/amandaraeex3 and live-tweeting and putting in my two cents on twitter at @/amandaraee_x3, so I hope you’ll tag along with me on here and my social media and enjoy all the weird, quirky things we all love.

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