• Stephanie Wharton

Summer Vegetable Soup

By Stephanie Wharton

This soup recipe is summer’s bounty in one bowl. Some of the most nutritious summer vegetables and herbs star in this dish, which gives it a great flavor profile. There’s also a fun balance between the light and bright cilantro and grounding potatoes. Experiment with zucchini instead of yellow summer squash, red potatoes for golden potatoes, and snap peas for green beans. You can’t go wrong, but I highly recommend always throwing a handful of fresh, green herbs on top. If you’d like to add a spicy kick, throw some red pepper flakes on top.


● 1 cup chopped onions

● 1 tsp minced garlic

● 1 Tbsp avocado oil

● 4 cups chicken bone broth or stock

● 1 cup sliced celery