Veggie Blend Fatigue Recovery Soup

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Alkaline-Rich, Antioxidant-Rich, Anti-Inflammatory Soup to Heal Fatigue and Get Your Energy FIRING!

Revitalize Your Body with My Brand-New, Nourishing, Veggie Blend Fatigue Recovery Soup

In the hustle of daily life, fatigue is oh-so common.  We need to nourish our body to fix our fatigue.

This soup that not only warms the soul but is a powerhouse of nutrients, aimed at rejuvenating your energy levels, boosting your body’s ATP production and fixing the causes of fatigue at their root.

Each ingredient in this soup has included for its specific fatigue-fixing benefits:

  • Olive Oil: A heart-healthy fat that’s rich in antioxidants, helping to fight inflammation and protect your heart.
  • Onions and Garlic: Packed with antioxidants and immune-boosting properties, these ingredients support overall health and detoxification.
  • Carrots, Celery, and Sweet Potatoes: These root vegetables are high in fiber, beta-carotene, and vitamins that aid digestion, improve vision, and support immune function.
  • Spinach and Broccoli: Loaded with vitamins A, C, and K, as well as fiber and iron, these greens are essential for skin health, immune function, and providing an energy boost.
  • Turmeric and Ginger: Known for their anti-inflammatory and antioxidant properties, these spices support digestion, reduce nausea, and can ease muscle pain.
  • Quinoa and Chickpeas: Excellent protein sources that are essential for muscle repair and growth, providing sustained energy and aiding in recovery.
  • Lemon Juice: High in vitamin C, it supports the immune system, aids in iron absorption, and adds a refreshing zest.

This Veggie Blend Fatigue Recovery Soup is designed to address fatigue head-on, providing a nutrient-rich, delicious remedy that’s as comforting as it is beneficial.

Let’s go!

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Veggie Blend Fatigue Recovery Soup

  • Author: Ross
  • Yield: 2 1x

Ingredients

Scale

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, minced

2 carrots, peeled and diced

2 stalks celery, diced

1 sweet potato, peeled andcubed

1 cup spinach, roughlychopped

1 cup broccoli florets, cutinto bite-sized pieces

1 teaspoon turmeric

1 teaspoon ginger, freshly grated

4 cups vegetable broth

1 cup cooked quinoa

1 cup cooked chickpeas

Salt and pepper to taste

Juice of 1 lemon

Instructions

In a large pot, heat the olive oil over medium heat.

Add the onion and garlic, and sauté until they are soft and translucent, about 3-4 minutes.

Stir in the carrots, celery, and sweet potato. Cook for another 5 minutes, until the vegetables start to soften.

Add the turmeric and ginger to the pot, stirring well to coat the vegetables in the spices.

Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the sweet potato is tender.

Add the spinach, broccoli, cooked quinoa, and chick-peas to the pot. Stir well and continue to cook for another 5 minutes, until the spinach is wilted and the broccoli is just tender.

Remove the pot from the heat. Stir in the lemon juice,and season with salt and pepper to taste.

Ladle the soup into bowls and serve warm.

Optional: garnish with a sprinkle of chopped parsley or cilantro for an extra burst of flavor.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Enjoy!  Let me know in the comments if you make this soup and if you loved it!

Ross


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Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

Recipe rating
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  1. Sally Grimmett Reply

    Seems an awfully of food for 2 people.

    • ross Reply

      If it gives you some to store for another day (freezes great) what a bonus.

  2. KellyG Reply

    I made it tonight Ross and it was Great!

    I didn’t have the chic peas or celery and it was too late to go the store and get more, as I’d already planned to go shopping tomorrow. It was awesome, and the lemon made for an exceptional flavor. It wasn’t overpowering, but I could taste it in all three bowls (what can I say I was hungry and it was really good),, and I have a lot left over 4 to 6 soup cups worth for tomorrow.

    • ross Reply

      Thanks Kelly 🙂

  3. Louise Reply

    Is there a possible swap for the chick-peas please? Of how do I reduce the reaction in my body please? Thank you

    • ross Reply

      Hey Louise – what reaction are you getting?

  4. Juanita Reply

    Ross what can I substitute for chickpeas ? Thanks Juanita

    • ross Reply

      Any other bean or pulse 👍

  5. nan Reply

    Recipe was not attached – merely the ingredients 😞

    • KellyG Reply

      Hi Nan, the instructions are right below the last ingredient Lemon and just above Did you make this recipe. Here they are if you didn’t get them.

      Instructions
      In a large pot, heat the olive oil over medium heat.

      Add the onion and garlic, and sauté until they are soft and translucent, about 3-4 minutes.

      Stir in the carrots, celery, and sweet potato. Cook for another 5 minutes, until the vegetables start to soften.

      Add the turmeric and ginger to the pot, stirring well to coat the vegetables in the spices.

      Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the sweet potato is tender.

      Add the spinach, broccoli, cooked quinoa, and chick-peas to the pot. Stir well and continue to cook for another 5 minutes, until the spinach is wilted and the broccoli is just tender.

      Remove the pot from the heat. Stir in the lemon juice,and season with salt and pepper to taste.

      Ladle the soup into bowls and serve warm.

      Optional: garnish with a sprinkle of chopped parsley or cilantro for an extra burst of flavor.

    • KellyG Reply

      Hi Nan, the instructions are right below the last ingredient Lemon and just above Did you make this recipe. Here they are if you didn’t get them.

      Hmm it won’t let me post them, and says it’s a duplicate comment I already made?

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