Dr. Arnette's Quick & Healthy Veggie Soup

Dr. Arnette’s Quick and Healthful Veggie Soup


1 yellow onion, chopped

3-5 garlic cloves, minced

2-3 Tbls Olive Oil

Small shake of seasalt

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


  1. 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).
  2. Mix together in a separate small bowl 1 cup broth and the miso paste until well incorporated.
  3. Add broth with miso, carrots and cauliflower to the large soup pot, bring to boil and reduce to simmer 5 minutes.
  4. Add zucchini, squash, and asparagus.  Cook for 5-7 minutes.
  5. Add broccoli. Cook for 5 minutes till entire soup is cooked.
  6. Add any “Optional” items as desired.
  7. 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)


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