by | Mar 2, 2018 | Recipes, Soups and Salads


This soup is loaded with nutrients from veggies! The mix of cruciferous veggies as well as onions, celery, carrots, and tomatoes makes this colorful soup a staple in our kitchen. It is very easy to make and is very customizable based on what vegetables your family enjoys.
The broccoli provides vitamins K and C, as well as fiber. 1 serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese (who knew)!
Carrots contribute beta-carotene and the tomatoes add in lycopene. Lentils give us a boost of fiber, protein, iron and B vitamins. Combining the rich vitamin C with the lentil makes it very absorbable. Additionally, barley is a great whole grain to throw in! Barley is a great anti-inflammatory grain.
Cook Time 45 mins
Course Main Dish, Soup
Cuisine Gluten Free, vegan, vegetarian


  • 1 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves minced garlic optional
  • 3 pieces celery chopped
  • 3 large carrots chopped
  • 1/2 head cauliflower chopped
  • 1/2 head cabbage chopped
  • 1 cup broccoli chopped
  • 1/2 cup green lentils
  • 1 14 oz can diced tomatoes
  • 1/2 cup barley optional for Gluten Free!
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp ground turmeric optional
  • 1/2 tbsp Italian seasoning
  • 1 bay leaf
  • 8 cups water
  • 3-4 tbsp better than bouillon soup base adjust to desired broth taste


  • Heat oil in a large soup or stock pot. Add the chopped onion, minced garlic, the carrots, and the celery. Heat, stirring, for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.
  • Add salt, pepper, garlic powder, Italian seasoning, and turmeric. Stir, coating veggies for 1-2 minutes
  • Add water, boullion, bay leaf, lentils, and barley. Stir until boullion dissolves. Bring to a simmer.
  • Add tomatoes and cook for another 20-30 minutes. Adjust spices to taste.
  • Remove bay leaf and serve with a toasted piece of whole grain bread!


Water and bouillon mix can be substituted for veggie broth – be careful of salt content!
Cook longer or shorter depending on desired texture of veggies!
Leave out barley to make this recipe gluten free!


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