From MaryRuth’s Kitchen: Winter Vegetable Soup Recipe

There’s no better time to enjoy some warm soup than in the cold weather! This vegan vegetable soup recipe is so fast and easy to make — no herbs required.


Soup is a simple and delicious way to eat some nutritious vegetables, and is easy to make ahead for meal prep! If you usually like eating salad but want something that feels more hearty and will help you warm up, then try this vegetable soup instead.


Find MaryRuth’s vegetable soup recipe card below to download and save or print, and you can also watch MaryRuth make this recipe live on Instagram for some extra tips to make sure your soup is made correctly and tastes delicious!



Winter Vegetable Soup Recipe Card



MaryRuth’s Winter Vegetable Soup Recipe



⦁ 3 celery stalks

⦁ 3 orange carrots

⦁ 3 Yukon gold potatoes

⦁ 1 white onion

⦁ 1 orange pepper

⦁ Olive oil

⦁ Filtered water

⦁ Pink sea salt




  1. Start off by dicing the celery stalks, carrots, and onion.
  2. Add 5 tablespoons of olive oil and 1 teaspoon of pink sea salt.
  3. On medium heat, saute for 10 minutes until golden.
  4. Add 13 cups of filtered water, chopped and diced Yukon gold potatoes, diced pepper, and 2 teaspoons of salt.
  5. Bring all ingredients to a boil, then lower heat and simmer for 30 minutes.
  6. Let cool for 1.5 hours.


Feel free to tag us on Instagram at @maryruthorganics if you make this tasty vegetable soup!


Product Recommendation

Ice Pressed® Extra Virgin Olive Oil (12 oz)

Hand harvested, Raw, Ice pressed®







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