While working on breakfast today, I had left over vegetables: the tops of the leeks, some extra red cabbage… so I figured I’d make it into a nice fresh soup.  Great way to get your vegetable intake up.  What you will note missing from below is fat… no oil.  So I diced up an avocado and threw it into the hot soup after I served it.  Plus a scoop of quinoa for some extra protein.  De-li-cious!


  • 2 green leek tops
  • 1 cup of red cabbage, thinly sliced
  • 3 large carrots
  • 1 small yellow onion
  • 2 leaves of kale
  • 1 dried chipotle pepper (for a meaty, smoky flavor)
  • 2 bay leaves
  • 2 Tbsp Organic Better Than Bouillon, Vegetable broth


  1. Boil 5 cups of water.
  2. Add Better Than Bouillon, chipotle and bay leaves.
  3. Add veggies, cover and let simmer over medium heat for 30 minutes.
  4. Take out chipotle and serve.