Alkaline Diet Recipe: Hearty Veggie Winter Soup

SoupYou might remember that drinking lots of water is right there on top of the list of beneficial things for your health. Staying hydrated is important year-round, but anytime you’re fighting off germs left and right, your body needs extra hydration to move the lymph around in your body, which flushes out toxins and nasty stuff like germs, bacteria, toxins, and acidic waste!

It’s worth repeating that this is where the myth of chicken soup when you are sick comes from. It’s only partially a myth because there is some truth to it.

Once you’re sick, you are most likely already dehydrated. So it’s the water that’s doing most of the work, along with the vitamins and minerals in the carrots and celery.

You’d have about the same effect drinking hot water with lemon, which is a great idea by the way.

So today, I want to give you a chicken noodle soup alternative that is not only hydrating and will make you feel great, it’s ALKALINE!

Plus, it’s a robust blend of winter vegetables that packs more excitement for your palate than a standard bowl of soup. If you like garlic and rosemary, you’re going to love this.

Chelsea and I make this for dinner one night and then we have leftovers for the next night and usually a lunch. I hope it becomes a favorite in your house too!

Hearty, Veggie Winter Soup

Serves 4 with leftovers


Leeks3 Tbsp. coconut oil

3 leeks, green parts removed and thinly sliced

2 carrots

1 fennel bulb, thinly sliced

4 cloves of garlic, minced

2 fresh rosemary sprigs, leaves removed and chopped

1 cup of thinly sliced savoy cabbage

6 cups of vegetable stock

1 15 oz canned of white beans, drained and rinsed

Handful of parsley (flat leaf), chopped

Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and pepper


In a large soup pot, heat the oil over medium-low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.

Add the garlic, rosemary and cook for another minute. Add the cabbage and sauté another minute.

Add stock and bring to a boil. Add the beans and cook on low for 10–15 minutes, until veggies are tender.

Stir in the parsley and season with salt and pepper to taste.


I share tons of delicious breakfast, lunch, and dinner recipes in my Get Off Your Acid 7-Day Cleanse. In addition, there are tons of healthy alkaline snacks and desserts for those in-between meals to keep you satiated.

As a Certified Raw Food Chef, every season I change the recipes so that you can take advantage of what’s in season. Even if you don’t do the full-on cleanse, there are so many ideas and tips in the digital cleanse materials that you receive that you can start using on a day-to-day basis that will make a difference in your life and your health.

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