Dr. Arnette's Quick & Healthy Veggie Soup


1 yellow onion, chopped

3-5 garlic cloves, minced

2-3 Tbls Olive Oil

Small shake of sea-salt

Small fresh ground black pepper

2 boxes (8 cups) broth

2-3 Tbls white miso paste

2 cups organic broccoli florettes

2 cups organic cauliflower florettes

Asparagus, organic, tips only

Yellow crook neck squash, organic, sliced

Zucchini, organic, sliced

Carrots, organic, sliced


Bring a 4 qt or larger soup pot to heat over medium high setting. Add oil, heat 2 minutes, add garlic to begin browning 30 seconds, add onion and stir to coat with oil. Reduce heat to medium and sauté to desired doneness (5minutes = translucent, 10 minutes = caramelized).

Mix together in a separate small bowl 1 cup broth and the miso paste until well incorporated.

Add broth with miso, carrots and cauliflower to the large soup pot, bring to boil and reduce to simmer 5 minutes.

Add zucchini, squash, and asparagus. Cook for 5-7 minutes.

Add broccoli. Cook for 5 minutes till entire soup is cooked.

Add any “Optional” items as desired.

Serve in generous-sized soup bowls.

Optional Items:

Turkey or beef meatballs, cooked.

Ground Turkey, seasoned, cooked.

Seed-like grain.


Tofu, extra firm, cubed into bite-sized pieces.

1-2 tbls Extra-Virgin Olive Oil or Flax oil per bowl as served.

Fresh chopped herbs as desired (such as dill, cilantro or parsley).